Tasty Corned Beef Mac and Cheese Recipe

Here is my favorite corned beef mac and cheese recipe, with a creamy homemade cheese sauce, tender pasta, and chunks of leftover corned beef mixed throughout.

This mac and cheese is what I make every year after St. Patrick’s Day with our leftover corned beef. My kids get more excited about this than the actual holiday dinner! And honestly, who can blame them – pasta and cheese make everything better, don’t they?

What Kind of Corned Beef Should I Use?

For mac and cheese, you’ll want to start with cooked corned beef – either leftover from a previous meal or freshly prepared. The most common type you’ll find is made from beef brisket, which has the perfect balance of lean meat and fat that adds great flavor to this dish. While you can use store-bought pre-packaged corned beef, I recommend getting it from your local deli counter or cooking it yourself from a raw corned beef brisket. Just make sure to shred or chop it into small, bite-sized pieces so it distributes evenly throughout your mac and cheese. If you’re cooking the corned beef from scratch, let it cool slightly before shredding – it’s actually easier to work with when it’s not piping hot.

Options for Substitutions

This recipe is pretty adaptable and you can make several swaps if needed:

• Macaroni pasta: Any short pasta shape works well here – try shells, penne, or fusilli. Just keep the amount the same and cook according to the package instructions.
• Fresh corn kernels: If fresh corn isn’t in season, you can use 2 cups of frozen corn kernels instead. Just thaw them before using.
• Smoked cheddar: Regular sharp cheddar works fine, but try to keep some smoky element – maybe add 1/4 teaspoon of smoked paprika to maintain that smoky flavor.
• Panko breadcrumbs: Regular breadcrumbs work too, or try crushed crackers or even crushed potato chips for a different kind of crunch.
• Corned beef: Leftover regular roast beef or pastrami can work here. Even deli-sliced corned beef is fine – just chop it up before adding.
• Light milk: Full-fat milk works just as well, or try a mix of milk and half-and-half for extra richness. For a lighter version, you can use 2% milk.

Watch Out for These Mistakes While Cooking

The biggest challenge when making corned beef mac and cheese is getting the right sauce consistency – rushing the roux (butter and flour mixture) can lead to lumpy cheese sauce, so take your time and cook it over medium heat for at least 2-3 minutes until it smells slightly nutty.

Another common mistake is overcooking the pasta before it goes into the cheese sauce; since the macaroni will continue cooking in the oven, aim to boil it 1-2 minutes less than the package directions for the perfect al dente texture.

Temperature control is crucial when adding cheese to your sauce – if the base is too hot, your cheese can become grainy and separate, so remove the pan from heat and let it cool slightly before gradually stirring in the cheese until smooth.

For the crunchiest top layer, avoid pressing the panko breadcrumbs too firmly into the cheese mixture, and consider giving them a quick spray with cooking oil before baking to achieve that golden-brown crust.

What to Serve With Corned Beef Mac and Cheese?

This rich and hearty corned beef mac and cheese is a meal in itself, but a few simple sides can really round out your dinner. A crisp green salad with a light vinaigrette helps cut through the richness of the cheesy pasta – I like to add some cherry tomatoes and cucumber for extra freshness. While the recipe includes crusty bread, you might want to add some roasted vegetables like Brussels sprouts or broccoli to bring some color to your plate. If you’re serving this on a chilly evening, consider adding some pickled vegetables on the side – the tangy flavor pairs really well with both the corned beef and the creamy cheese sauce.

Storage Instructions

Keep Fresh: This corned beef mac and cheese stays good in the fridge for up to 4 days when stored in an airtight container. The flavors actually get even better after a day as everything melds together! Just keep in mind the breadcrumb topping might lose some of its crunch.

Freeze: You can freeze portions of this mac and cheese for up to 3 months in freezer-safe containers. I recommend freezing it without the breadcrumb topping, as you can add fresh crispy breadcrumbs when reheating. Just make sure to cool it completely before freezing.

Reheat: To warm it up, add a splash of milk and heat it in the microwave in short intervals, stirring between each, or pop it in the oven at 350°F covered with foil. If you want to crisp up the top again, sprinkle on fresh breadcrumbs and broil for a minute or two until golden.

Preparation Time	15-20 minutes
Cooking Time	30-40 minutes
Total Time	45-60 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2200-2400
• Protein: 90-100 g
• Fat: 120-140 g
• Carbohydrates: 230-250 g

Ingredients

For the mac and cheese:

• 300g macaroni pasta
• 1 cup grated cheese (a sharp cheddar works great, like Tillamook)
• 3 cups light milk
• kernels from 3 ears of corn (freshly cut off the cob for sweetness)
• 1/2 cup chopped parsley
• 1/2 cup grated smoked cheddar
• 80g butter
• 250g corned beef (shredded or chopped into small pieces)
• 1/4 cup all-purpose flour

For the topping:

• 2 tbsp grated parmesan
• 1/4 cup panko breadcrumbs (for extra crispiness)

For serving:

• 120g mixed leafy salad
• 1 loaf crusty bread

Step 1: Cook the Pasta

In a large pan, bring salted water to a boil.

Add your pasta and cook for about 10 minutes or until it’s just tender.

Once done, drain the pasta and return it to the pan to keep warm.

Step 2: Prepare the Cheese Sauce

Meanwhile, preheat your oven to 180°C (approximately 356°F).

Grease four 2-cup baking dishes and set them aside.

In a separate saucepan, melt butter over medium heat.

Add flour to the melted butter and whisk until fully combined.

Cook this mixture for about 2 minutes until it forms a paste-like consistency.

Remove the saucepan from heat and gradually whisk in the milk until the mixture is smooth and combined.

Return the saucepan to the heat and continue whisking until the sauce comes to a boil.

Reduce the heat to low and let it simmer for 3 minutes.

Remove from heat again and stir in the cheeses, reserving 1/4 cup of the cheese mixture for later.

Step 3: Combine Ingredients and Assemble the Dishes

Incorporate the cooked pasta, corn, cooked beef, and parsley into the cheese sauce.

Mix well to ensure everything is evenly coated with the sauce.

Next, transfer the pasta mixture into the prepared baking dishes, distributing it evenly.

Step 4: Prepare Topping and Bake

In a small bowl, combine the reserved cheese with some additional Parmesan cheese and breadcrumbs.

Sprinkle this breadcrumb mixture over the top of the pasta in each dish.

Place the baking dishes in the preheated oven and bake for about 20 minutes, or until the tops are golden brown.

Step 5: Garnish and Serve

Once baked, remove the dishes from the oven.

Top with extra parsley for garnish.

Serve the pasta bake hot and enjoy it alongside a fresh salad and bread for a complete meal.