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.
Servings 4
Calories 668kcal
Ingredients
- 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
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: 1g | Calories: 668kcal | Carbohydrates: 32g | Protein: 40g | Fat: 42g | Saturated Fat: 19g | Polyunsaturated Fat: 18g | Cholesterol: 170mg | Sodium: 2128mg | Fiber: 3g | Sugar: 2g
