Leftover Corned Beef Mac and Cheese

Turn your St. Patrick’s Day leftovers into the ultimate comfort food with this creamy Corned Beef Mac and Cheese. Packed with tender corned beef, melty cheese, and sweet peas, it’s an easy, crowd-pleasing twist on a classic.

Usually at this time of year, I am scurrying around the house, spring cleaning and preparing for Norouz and the first day of Spring. This year, I am nowhere near ready for the Persian New Year and I am procrastinating the spring cleaning for NEXT week!

I broke out the corned beef early this year, since St. Patrick’s Day falls way too close to Norouz and the two meals don’t match up at all. I have already shared the only way that I prepare a corned beef brisket – I always prepare a baked corned beef.

The real question is what do you do with the imminent leftover corned beef?

Ingredients you need

This post contains some affiliate links for your convenience (which means if you make a purchase after clicking a link I will earn a small commission but it won’t cost you a penny more)!  Read my full disclosure policy

• Macaroni: You can use classic elbow macaroni or shells, rotini… any of your favorite pasta.
• Cooked corned beef: I like to use the leftovers from my baked corned beef dinner. This also works with other leftover proteins you might have.
• Peas: I like to add a bit of green vegetables in my mac and cheese to sneak in some vegetable goodness. My son loves peas, but you can use broccoli or any of your favorite vegetables too like corn, red bell peppers or green onions.
• Cheddar cheese: Choose a cheese that is hearty in flavor, like a bold Irish cheddar. Flavored cheddars like Irish Whiskey or Horseradish are great choices, too!
• Whole grain dijon mustard: You can totally use a regular mustard but a seedy whole grain mustard is a delicious addition!
• Kitchen staples: Milk, butter, all purpose flour and salt.

Step-by-step directions

1. Cook the pasta. Cook macaroni per package directions until al dente. Right before pasta is done, add peas. Drain peas and pasta in a colander and reserve.
2. Start roux. Melt butter and stir in flour. Continue stirring and cooking for 1 minute and slowly whisk in milk.
3. Thicken sauce. When milk is completely incorporated with the butter mixture, continue whisking until sauce thickens, about 7 minutes.
4. Add cheese. Stir in cheese and mustard. Remove from heat when cheese is completely melted into the cream sauce.
5. Add pasta and meat. Stir in reserved macaroni and corned beef. Transfer to a serving bowl and serve immediately.

Expert tips and recipe FAQs

And if you need more recipes using leftovers, you can always make this little appetizer/snack, corned beef bruschetta, or my personal favorite way to enjoy leftover corned beef, corned beef and cabbage quinoa salad.

If you are enjoying my recipes, please sign up for my newsletter and get my free 28-day meal plan! You can also follow me on Instagram or Facebook.

Leftover Corned Beef Mac and Cheese

Laura Bashar | Family Spice

Turn your St. Patrick’s Day leftovers into the ultimate comfort food with this creamy Corned Beef Mac and Cheese. Packed with tender corned beef, melty cheese, and sweet peas, it’s an easy, crowd-pleasing twist on a classic.

No ratings yet

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Course Main Course

Cuisine American

Servings 4

Calories 668 kcal

Ingredients

  

1x2x3x

• 1 teaspoon salt
• ½ lb macaroni
• ¾ cup peas
• 1 tablespoon unsalted butter
• 1 tablespoon all purpose flour
• 2 cup milk
• 1 ½ cup shredded cheddar cheese
• 1 tablespoon whole grain dijon mustard
• 2 cup coarsely chopped cooked corned beef

Get Recipe Ingredients

Instructions

 

• Bring a large pot of water to boil and add salt. When water is at a rolling boil, add macaroni.
• Cook until al dente, about 10 minutes. Right before pasta is done, add peas. Drain peas and pasta in a colander and reserve.
• Return pot to the stove and over medium heat add butter. When butter is melted, stir in flour.
• Continue stirring and cooking for 1 minute and slowly whisk in milk.
• When milk is completely incorporated with the butter mixture, continue whisking until sauce thickens, about 7 minutes.
• Stir in cheese and mustard. Remove from heat when cheese is completely melted into the cream sauce.
• Stir in reserved macaroni and corned beef. Transfer to a serving bowl and serve immediately.

Notes

Serving Suggestions: Kerrygold Aged Cheddar with Irish Whiskey was used for the above pictured recipe. You can add more cheese, an additional ¼ cup, if you are using a less sharply flavored cheddar.

TO STORE: Store any leftovers in an airtight container and refrigerate for up to 4 days.

TO FREEZE: You can also freeze leftovers, but the cheese sauce might split when thawed. Transfer to a resealable bag or freezer safe container and freeze for up to 4 months.

Nutrition

Serving: 1gCalories: 668kcalCarbohydrates: 32gProtein: 40gFat: 42gSaturated Fat: 19gPolyunsaturated Fat: 18gCholesterol: 170mgSodium: 2128mgFiber: 3gSugar: 2g

Keyword corned beef mac and cheese, corned beef macaroni and cheese

Tried this recipe? Pin it for Later!Be sure to tag @FamilySpice

Nutrition Disclaimer

Nutritional information is an estimate provided to you as a courtesy. You should calculate the actual nutritional information with the products and brands you are using with your preferred nutritional calculator.

PS If you try this recipe, why not leave a star rating in the recipe card right below and/or a review in the comment section further down the page? I always appreciate your feedback.

You can also follow me on Pinterest, Facebook or Instagram. Sign up for my eMail list, too!