Jamaican Oxtail Mac and Cheese by Gastronomic J5

Ingredients

• 1.5 kg (3.3 lb) oxtail, cut into pieces
• 450g (1 lb) elbow macaroni
• 300g (3 cup) sharp cheddar cheese, shredded
• 200g (2 cup) mozzarella cheese, shredded
• 1 large onion, finely diced
• 4 garlic cloves, minced
• 1 scotch bonnet pepper, whole (or habanero)
• 500ml (2 cup) beef broth
• 2 tbsp browning sauce
• 1 tbsp all-purpose seasoning
• 50g (1/4 cup) butter
• 50g (1/4 cup) all-purpose flour
• 500ml (2 cup) whole milk

Instructions

1. Season oxtail with all-purpose seasoning and brown in a large pot over medium-high heat for 8-10 minutes until deeply seared.
2. Add onion, garlic, and browning sauce to the pot, sautéing for 5 minutes until fragrant.
3. Pour in beef broth and add the scotch bonnet pepper; cover and simmer on low heat for 2.5-3 hours until the meat is fork-tender and falling off the bone.
4. Remove oxtail from the liquid, shred the meat, and return it to the reduced gravy; keep warm.
5. Boil macaroni in salted water for 8-10 minutes until al dente, then drain.
6. Prepare a cheese sauce by melting butter in a saucepan, whisking in flour for 2 minutes, then gradually adding milk until thickened; stir in 2/3 of the cheese until smooth.
7. Combine the cooked macaroni, shredded oxtail gravy, and cheese sauce in a baking dish, topping with the remaining cheese until ready to serve.
8. Bake at 180°C (350°F) for 20-25 minutes until the top is bubbling and golden brown.