Corned Beef Mac Cheese Recipes

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CORNED BEEF MAC & CHEESE



Corned Beef Mac & Cheese image

The more cheese in macaroni and cheese the better ... and this recipe is super cheesy. The mix of cheddar and Monterey jack is perfect. Cream of mushroom soup gives the cheese sauce a lovely velvety texture. Corned beef adds a salty flavor and a great way to use leftover corned beef.

Provided by Christine Schnepp

Categories     Beef

Time 50m

Number Of Ingredients 13

4 c macaroni
2 c shredded corned beef
1/2 c onion; diced
4 Tbsp butter
1 can(s) cream of mushroom
1 c milk
1/2 c heavy cream
1 c cheddar cheese; shredded; reserving 1/4 cup
1 c Monterey jack cheese; shredded; reserving 1/4 cup
8 oz Velveeta cheese
1-2 Tbsp flour
Panko bread crumbs
1/2 c reserved shredded cheddar & Monterey jack

Steps:

  • 1. Preheat oven to 350 degrees. Lightly butter a casserole dish.
  • 2. Cook macaroni according to package instructions drain and return to pot.
  • 3. In a large bowl, mix the shredded cheeses.
  • 4. Over medium-high heat, melt 4 tbsp butter in a large saucepan; add corned beef and onion and sauté until beginning to brown.
  • 5. Reduce heat to medium. Add flour to pan and whisk until well blended and the flour is absorbed. Cook 2-minutes, stirring constantly to prevent burning.
  • 6. Add the milk and cream slowly, whisking constantly until mixture thickens. Stir in cream of mushroom.
  • 7. Add cheeses to cream sauce one handful at a time, stirring constantly and allowing each addition of cheese to completely melt before adding the next. If you need to add more milk at this point you can.
  • 8. Combine sauce with the macaroni and mix well.
  • 9. Pour into the buttered casserole. Top with reserved cheese. Sprinkle Panko crumbs evenly over top.
  • 10. Bake until bubbly and browned approximately 30-40 minutes.

CORNED BEEF, CABBAGE, MACARONI BAKE



Corned Beef, Cabbage, Macaroni Bake image

Here's a good recipe for leftovers from St. Paddy's Day. Spicy brown mustard and Cheddar cheese add zing to this tasty corned beef and cabbage bake.

Provided by Nana Lee

Categories     One Dish Meal

Time 50m

Yield 8 serving(s)

Number Of Ingredients 12

nonstick cooking spray
1 1/2 cups dry elbow macaroni, uncooked
4 cups coarsely shredded cabbage
2 cups chopped leftover corned beef
1 small onion, chopped (about 1/3 cup)
1 (10 3/4 ounce) can condensed cream of mushroom soup
1 1/4 cups milk
1 tablespoon spicy brown mustard
1/4 teaspoon ground black pepper
1 1/2 cups finely chopped cheddar cheese
1/2 cup dry breadcrumbs
2 tablespoons butter, melted

Steps:

  • Preheat oven to 375°F
  • Spray 13x9-inch baking dish with cooking spray.
  • Bring water to a boil in large saucepan over high heat.
  • Add macaroni; cook 5 minutes, stirring occasionally.
  • Add cabbage; cook an additional 5 minutes, stirring occasionally.
  • Drain well.
  • Return to saucepan; stir in corned beef and onions.
  • Mix soup, milk, mustard and pepper in small bowl until well blended.
  • Pour over corned beef mixture; toss to coat.
  • Stir in cheese. Spoon into prepared baking dish.
  • Combine bread crumbs and butter in small bowl; sprinkle over corned beef mixture.
  • Bake 30 minutes, or until hot.
  • NOTE:
  • If using leftovers simply omit the part about cooking the cabbage.

Nutrition Facts : Calories 280.8, Fat 14.3, SaturatedFat 7.8, Cholesterol 35.2, Sodium 494.5, Carbohydrate 27.2, Fiber 1.9, Sugar 3.1, Protein 11.3

CORNED BEEF MAC AND CHEESE, POTATO CASSEROLE- NUWAVE/FLAVORWAVE



Corned Beef Mac and Cheese, Potato Casserole- Nuwave/Flavorwave image

This is a recipe I have convered to be used by our Nuwave/Flavorwave ovens. This is good old comfort food! You can ommit the potatoes if you are looking for a good mac and cheese. Note: when adding the bread crumb topping, add a bit of butter or margarine on top, I cut little peices of butter on the top when doing the last browning. It makes the top less crumby.

Provided by Starfire aka Wendy

Categories     Cheese

Time 30m

Yield 6 serving(s)

Number Of Ingredients 11

1 (12 ounce) can corned beef, crumbled
1 2/3 cups macaroni (cooked and drained)
1 1/2 cups cheddar cheese, grated
1 1/4 cups milk
1 (10 1/4 ounce) can condensed cream of chicken soup
1/2 cup chopped potato
2 teaspoons garlic (minced)
2 teaspoons onion powder
1 teaspoon italian seasoning
3/4 cup Italian seasoned breadcrumbs
1/4 margarine, cut up and added to the top

Steps:

  • Mix together all ingredients except for the crumbs. Put into a greased 1 1/2 QT casserole dish (round). Top with the buttered crumbs and bake on high for 20-25 minutes covered for 15 -20 minutes. Brown the top the last 5 to 10 minutes. until bubbly and lightly browned.

Nutrition Facts : Calories 511.2, Fat 26.1, SaturatedFat 11.8, Cholesterol 96.3, Sodium 1426.8, Carbohydrate 41.6, Fiber 2, Sugar 2.2, Protein 26.5

MACARONI AND CORNED BEEF CASSEROLE



Macaroni and Corned Beef Casserole image

Make and share this Macaroni and Corned Beef Casserole recipe from Food.com.

Provided by MarieRynr

Categories     One Dish Meal

Time 50m

Yield 4 serving(s)

Number Of Ingredients 7

1 (12 ounce) can corned beef, crumbled
1 cup macaroni (cooked and drained)
1/4 lb cheddar cheese, grated
1 cup milk
1 (10 1/4 ounce) can condensed cream of chicken soup
1/2 cup minced onion
3/4 cup buttered bread or 3/4 cup cracker crumb

Steps:

  • Mix together all ingredients except for the crumbs. Put into a greased 1 1/2 QT casserole dish. Top with the buttered crumbs and bake at 350*F for 35 to 40 minutes until bubbly and lightly browned.

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