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Corned Beef Macaroni and Cheese

Corned Beef Macaroni and Cheese

Here is a terrific way to use up leftover corned beef. Use a stout Irish cheddar to keep the St. Patty's cheer going! Recipe by Laura Bashar of Family Spice



  1. Bring a large pot of water to boil and add:
    • 1 tsp salt
  2. When water is at a rolling boil, add:
    • 1/2 lb macaroni
  3. Cook until al dente, about 10 minutes. Right before pasta is done, add:
    • 3/4 cup peas, frozen
  4. Drain peas and pasta in a colander and reserve.
  5. Return pot to the stove and over medium heat add:
    • 1 TBS butter, unsalted
  6. When butter is melted, stir in:
    • 1 TBS all-purpose flour
  7. Continue stirring and cooking for 1 minute and slowly whisk in:
    • 2 cup milk
  8. When milk is completely incorporated with the butter mixture, continue whisking until sauce thickens, about 7 minutes.
  9. Stir in:
    • 1 1/2 cup cheddar cheese , shredded
    • 1 TBS whole grain dijon mustard
  10. Remove from heat when cheese is completely melted into the cream sauce.
  11. Stir in reserved macaroni and:
    • 2 cup corned beef, cooked , coarsely chopped
  12. Transfer to a serving bowl and serve immediately.

Corned Beef Macaroni and Cheese Detail

Prep Time: 10 min
Cook Time: 25 min

Difficulty: Easy
Servings: 4
Serving Size: 2 cups

Serving Suggestions: Kerrygold Aged Cheddar with Irish Whiskey was used for the above pictured recipe. You can add more cheese, an additional 1/4 cup, if you are using a less sharply flavored cheddar.