A Luxurious Pairing of Comfort and Serenity

When it comes to comfort food, there’s nothing quite like a creamy, cheesy plate of mac and cheese. But when you elevate it with tender, flavorful oxtail and pair it with the serene ambiance of a jasmine-scented candle, the experience becomes something magical. Welcome to my first attempt at creating the perfect Oxtail Mac and Cheese, paired with our Moon Candle.

This blog post isn’t just about a recipe—it’s about creating an experience that soothes your soul and tantalizes your taste buds.

Why Pair Food with Candles?

At Utopia Candles & Beyond, we believe candles do more than light up a room—they set the mood, enhance sensory experiences, and create unforgettable moments. The Moon Candle, with its delicate jasmine fragrance, brings a sense of calm and relaxation that perfectly complements the bold and hearty flavors of Oxtail Mac and Cheese. Together, they create a harmonious blend of luxury and comfort.

Ingredients

For the Oxtail:

• 1–2 lbs oxtail
• 1 tbsp olive oil
• 1 large onion, chopped
• 1 large red bell pepper, chopped
• 1 large yellow bell pepper, chopped
• 4 tbsp garlic powder
• 4 tbsp onion powder
• 4 tbsp beef bouillon
• 4 tbsp thyme
• 2 tsp smoked paprika
• 2 tsp all-purpose seasoning
• 1 tsp black pepper
• 4 cups beef stock
• Browning sauce 
• Worcestershire sauce 
• Liquid smoke 

For the Mac and Cheese:

• ½ lb elbow macaroni
• 4 tbsp butter
• 2 tbsp all-purpose flour
• 1 cup whole milk (or heavy cream for extra richness)
• 1 cup shredded sharp cheddar cheese
• 1 cup shredded smoked Gruyere cheese
• 1 cup shredded Colby Jack cheese
• ½ cup grated Parmesan cheese
• 1 stick of cream cheese
• 2 tsp garlic powder
• 2 tsp onion powder
• Salt and pepper to taste
• Reserved oxtail broth

Step 1: Preparing the Oxtail in the Dutch Oven

• Preheat the oven to 375°F
• Season the oxtail generously with garlic powder, onion powder, beef bouillon, thyme, smoked paprika, all-purpose seasoning, black pepper, and a splash each of browning sauce, Worcestershire sauce, and liquid smoke.
• Heat olive oil in a Dutch oven over medium-high heat and sear the oxtail on all sides until golden brown.
• Add chopped onion, red bell pepper, and yellow bell pepper. Next, pour in the beef stock. Add another splash of browning sauce, Worcestershire sauce, and liquid smoke, along with the reserved seasoning.
• Cover the Dutch oven with its lid and transfer it to the oven. Cook for 3–4 hours, or until the oxtail is tender and falling off the bone. Shred the meat and strain the broth, reserving it for the cheese sauce.

Step 2: Making the Mac and Cheese Base

• Cook the macaroni according to package instructions, drain, and set aside.
• In a large saucepan, melt the butter over medium heat and whisk in the flour to create a roux. Gradually add 2–3 cups of the reserved oxtail broth, whisking constantly until the sauce thickens.
• Stir in cream cheese, sharp cheddar, smoked Gruyere, Colby Jack, and Parmesan cheeses until smooth. Add garlic powder, onion powder, salt, and pepper to taste. last, add the Macaroni. 

Step 3: Assembling the Mac and Cheese

• Preheat the oven to 375°F (190°C).
• In a large baking dish, layer the ingredients as follows:
  1. Macaroni mixture
  2. Shredded oxtail.
  3. A layer of cheese (a mix of cheddar, Gruyere, Colby Jack, and Parmesan).
  4. Repeat the layers until the dish is filled. Finish with a generous topping of cheese.

Step 4: Baking

• Place the assembled mac and cheese in the oven and bake uncovered for 20–25 minutes, or until the top is golden brown and bubbly.

Reflections on My First Attempt

Cooking the oxtail in the Dutch oven allowed the flavors to deepen while keeping the meat tender and juicy. The layered mac and cheese with oxtail brought a new level of indulgence, and while this was my first attempt, I’m excited to refine it further. If you try this recipe, I’d love to hear your thoughts and tips!

https://www.youtube.com/shorts/MEC98ACeSq8 - Watch on YouTube