Step 1
Oxtails: Using a large pot making sure dry add olive turning on high heat. Add onions, garlic, peppers, sweat them out cooking for about 5 minutes. Seasoning the oxtails add oxtails to pot then let them cook for about ten minutes then add your water and rest of ingredients to the heated pot.

Do not add coconut milk until 2 hours of cooking. Covered pot turn heat down to med high heat for 3 hours. Once done rest oxtails inside a bowl place in cooler until they are cool enough for you to pull the meat off the bone keep the oxtail liquid place meat aside until Mac & cheese is done.

Using a large pot turning on burn high med heat add the 7 cups of water or more depending on size of pot. Add light handful of salt & the 4 tablespoons olive oil. Once comes to a boil add pasta don’t cover with lid let them cook for about 8 to 10 minutes. Once they are to your liking remove & strain running cold water I like to cook mines until they are Al dente. Because remember they still have to bake in the oven don’t wanna over cook them.

Using a 10” or 12” hotel grease the pan sit aside turn oven on to 350 degrees. Using a large bowl add your pasta, eggs, all cheeses, olive oil, and heavy cream. Season to taste with salt & pepper. Mix everything together. Once done place macaroni into hotel pan it should nice & moist. Cover with foil & let it bake for 40 minutes or so. Once done sit it aside

Pickled Onions: using a knifes thinly slice onions, turn on high heat using a medium sizes pot add all ingredients to the pot red wine vinegar, & water, & sugar, pepper flakes. Cook for about 8 minutes until they are marinated add pinch of salt & pepper to taste. Minced them up set aside until ready to use