This Corned Beef Mac and Cheese with stout Irish cheddar and a touch of mustard is a great way to use up leftover corned beef from St. Patrick’s day.
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?
What to do with leftover corned beef
And then post St. Patrick’s Day, you find yourself with a bit of leftover corned beef. Oh what to do with it?!! The hubby loves his corned beef hash and eggs – I make a mean leftover pulled pork hash, feel free to substitute the pulled pork with corned beef.
But after awhile, this gets old. So this year I used the leftover corned beef to make my oldest son, the Absent-Minded Professor happy. He is a huge mac and cheese fan, from the basic boxed to variety to going gourmet.
He happily took his corned beef mac and cheese to school in his thermos and shared with me that all of his friends were terribly jealous about his scrumptious lunch.
Scrumptious, that’s my word not his.
Best cheese for corned beef mac and cheese
KerryGold was kind enough to give me a kickstart to the St. Patrick’s Day celebration by providing their amazing butter and incredibly stout cheese to make this corned beef mac and cheese truly Irish.
I used their Aged Cheddar with Irish Whiskey for this particular recipe. It has tremendous character and a very strong flavor. My nearly 12-year old was not put off by it all. His taste buds certainly are evolving!
You can certainly use any variety of cheese you like from cheddar to gouda. But I highly recommend using some Irish cheddar to keep the St. Patty’s theme alive a few more days on the menu!
- 1 tsp salt
- 1/2 lb macaroni
- 3/4 cup peas
- 1 TBS unsalted butter
- 1 TBS all purpose flour
- 2 cup milk
- 1 1/2 cup shredded cheddar cheese
- 1 TBS whole grain dijon mustard
- 2 cup coarsely chopped cooked corned beef
- 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. cup 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.
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.