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Leftover Corned Beef Mac and Cheese

A great way to use up leftover corned beef from St. Patrick’s day is to mix it up in your mac and cheese, using stout Irish cheddar.

Leftover Corned Beef Mac and Cheese by Family Spice.com

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 – bake it, don’t boil it.

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

The hubby loves his corned beef hash and eggs, but this year I used the leftovers to make my oldest son, the Absent-Minded Professor happy. (Yes, the absent-minded part has been officially added to his title). 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 luch.

Scrumptious, that’s my word not his.

Leftover Corned Beef Mac and Cheese by Family Spice.com

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!

Corned Beef Macaroni and Cheese

Author:

Laura Bashar

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

Ingredients:

  • 1 tsp salt
  • 1/2 lb macaroni
  • 3/4 cup peas, frozen
  • 1 TBS butter, unsalted
  • 1 TBS all-purpose flour
  • 2 cup milk
  • 1 1/2 cup cheddar cheese, shredded
  • 1 TBS whole grain dijon mustard
  • 2 cup corned beef, cooked, coarsely chopped

Directions:

  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.

Notes:

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.

Prep Time:

Yield: Serves 4

Cook Time:

Corned Beef Macaroni and Cheese Detail

What is your favorite way to use up leftover corned beef?

Disclaimer: KerryGold USA provided me free products to sample. I was not paid to write this post. The opinions expressed in this post are mine. If I didn’t like it, I wouldn’t blog about it!