Corned Beef Mac & Cheese

I'm so excited to share this corned beef mac and cheese with you! This is honestly one of my favorite ways to use up leftover corned beef after St. Patrick's Day, and it's become such a regular request in our house that I sometimes make it even when we don't have the holiday excuse.

Jump to:

• Why You Will Like This Recipe
• Ingredients For This Corned Beef Mac and Cheese
• Instructions For Perfectly Creamy Corned Beef Mac and Cheese
• Storage and Reheating Your Corned Beef Mac and Cheese
• Tips For Making the Best Corned Beef Mac and Cheese
• Frequently Asked Questions About Corned Beef Mac and Cheese
• Recipes You May Like
• Conclusion
• Easy Corned Beef Mac and Cheese Recipe That Your Family Will Love

Last year, I made a big corned beef for St. Paddy's dinner, and like always, there were leftovers. I was standing in front of the fridge the next day, staring at that container of corned beef, when Alex walked in asking what was for dinner. That's when this whole idea clicked. I had the pasta, I had the cheese, and I had that leftover beef that was just calling for a second act. I threw it all together into what's now become his favorite comfort food.

Here's the thing about homemade corned beef mac and cheese—it's not your typical mac and cheese recipe. The cream of mushroom soup gives the sauce this velvety texture that's absolutely incredible, and when you mix cheddar and Monterey Jack cheese together, you get this depth of flavor that's just perfect. Then the corned beef adds this salty, savory note that makes people actually pause mid-bite and ask what's different about this mac and cheese.

The beauty of this dish is that it comes together in about an hour, and it feeds a crowd. It's exactly the kind of comfort food that feels fancy enough for company but easy enough for a busy Tuesday night. Plus, if you're like me and you always have some form of leftover meat in the fridge, this is a great way to transform it into something completely new.

If you're looking for other ways to use leftover corned beef, I also love making my creamy chicken broccoli rice casserole with any protein on hand, which gave me the inspiration for this cheesy, baked version.

Why You Will Like This Recipe

• Super creamy sauce – The combination of cream of mushroom, heavy cream, and three types of cheese creates this luxurious, velvety texture that coats every piece of pasta
• Uses leftover corned beef – A smart way to transform St. Patrick's Day leftovers into something completely different and delicious
• Cheesy and satisfying – This isn't a light, delicate mac and cheese. It's unapologetically cheesy with a generous topping of Panko breadcrumbs that gets perfectly golden
• Ready in about an hour – Prep takes maybe 15 minutes, and then the oven does most of the work while you tackle something else
• Family-approved – Alex requests this regularly, and Sarah has been known to eat this over almost any other side dish
• Great for feeding a crowd – This recipe easily serves 8 to 10 people, making it perfect for potlucks or family dinners

Ingredients For This Corned Beef Mac and Cheese

• 4 cups elbow macaroni pasta
• 2 cups shredded corned beef (or about ½ of a leftover corned beef brisket)
• ½ cup onion, diced
• 4 tablespoons unsalted butter
• 1 can cream of mushroom soup (about 10.5 ounces)
• 1 cup whole milk
• ½ cup heavy cream
• 1 cup sharp cheddar cheese, shredded (reserve ¼ cup for topping)
• 1 cup Monterey Jack cheese, shredded (reserve ¼ cup for topping)
• 8 ounces Velveeta cheese, cubed
• 1 to 2 tablespoons all-purpose flour
• ½ cup Panko breadcrumbs
• Extra butter for the casserole dish and topping
• Salt and pepper to taste

Instructions For Perfectly Creamy Corned Beef Mac and Cheese

Step 1: Get Your Oven Ready

Preheat your oven to 350 degrees. While it's heating, lightly butter a 9x13 inch casserole dish. I use a glass one because I like being able to see when the bottom gets golden and bubbly.

Step 2: Cook the Pasta

Cook your macaroni according to the package directions, but here's my tip—cook it about a minute less than it says. The pasta will continue cooking in the oven, and you don't want it turning mushy. Drain it well and set it aside in the pot you cooked it in.

Step 3: Mix Your Cheeses Together

In a large bowl, combine the shredded cheddar, Monterey Jack, and Velveeta. This is actually important because it helps the cheeses melt evenly and prevents clumping. I learned this the hard way the first time I made this, when I added the cheeses one at a time and ended up with weird stringy bits.

Step 4: Start Your Cheese Sauce

In a large saucepan, melt the 4 tablespoons of butter over medium-high heat. Once it's melted and foamy, add your diced onion and the shredded corned beef. Sauté this together until it's beginning to brown and get a little crispy around the edges—this takes about 3 to 4 minutes. This step is where you're really building flavor, so don't skip it.

Step 5: Make a Roux

Reduce your heat to medium. Sprinkle the flour over the mixture and whisk it in really well until there are no lumps and the flour is completely absorbed. Keep stirring constantly for about 2 minutes—you're cooking out the raw flour flavor, and if you don't stir, it'll burn and taste bitter.

Step 6: Add the Creamy Base

Slowly add the milk and cream while whisking constantly. This is important because it prevents lumps from forming. The mixture will start to thicken, which is exactly what you want. Once it's thickened, stir in your can of cream of mushroom soup. Whisk until everything is smooth.

Step 7: Melt in the Cheese (This Is Key)

This is the part where patience really matters. Add your mixed cheeses one small handful at a time, stirring constantly and letting each handful melt completely before adding the next one. This gradual approach means you'll get a smooth, creamy sauce instead of a grainy, broken one. If your sauce looks too thick while you're adding the cheese, you can add a splash more milk. Donald always watches this step because he says it's like watching cheese magic happen.

Step 8: Combine Everything

Pour your beautiful cheese sauce over the cooked macaroni and stir really well until every piece of pasta is coated. It should look creamy and golden, not dry at all.

Step 9: Transfer to Your Casserole Dish

Pour the mac and cheese mixture into your prepared casserole dish. Top it with the reserved cheddar and Monterey Jack cheese that you set aside earlier. Then sprinkle the Panko breadcrumbs evenly over the top. I like to drizzle just a tiny bit more melted butter over the Panko because it helps it get crispy and golden.

Step 10: Bake Until Bubbly and Golden

Bake for 30 to 40 minutes, until the top is bubbly around the edges and the Panko topping is golden brown. When you take it out of the oven, it's going to look absolutely amazing. Let it sit for about 5 minutes before serving—I know it's hard to wait, but it helps it set slightly so you can serve it without it falling all over the plate.

Storage and Reheating Your Corned Beef Mac and Cheese

This casserole keeps really well in the refrigerator for up to 4 days. Store it in an airtight container, or cover the baking dish with plastic wrap if you're keeping it in the dish.

To reheat, I prefer putting it back in a 325-degree oven for about 15 to 20 minutes, covered with foil. This keeps it creamy instead of drying it out. You can also reheat individual portions in the microwave for about 1 to 2 minutes, stirring halfway through.

The flavors actually get better on the second day when everything has had time to get to know each other. The cheese flavor deepens, and the corned beef flavor comes through even more.

You can also freeze this for up to 3 months. Freeze it in the casserole dish, or portion it into smaller freezer containers. Just thaw it in the refrigerator overnight before reheating the same way you would leftovers.

Tips For Making the Best Corned Beef Mac and Cheese

Use good quality corned beef – Since this dish is really built around that corned beef flavor, it's worth using actual good corned beef rather than the cheapest option. The difference in taste is noticeable.

Don't skip the cream of mushroom soup – I know it sounds random, but that soup adds this subtle, savory depth that makes people ask what secret ingredient you used. There's no secret—it's literally just the soup.

The Velveeta is important – I used to be a total snob about this, but the truth is, Velveeta melts smoother than any other cheese and prevents graininess. You can use all real cheese if you prefer, but it won't be quite as creamy and smooth.

Panko over regular breadcrumbs – Panko gets crispier and stays crispier longer than regular breadcrumbs. If that's all you have, use it, but Panko really is better here.

Don't cook your pasta al dente – Seriously, slightly undercook it by a minute because it finishes cooking in the oven. Nobody likes mushy mac and cheese.

Variations that work really well:

• Add 1 cup of diced cooked bacon if you want to make it even more indulgent
• Stir in some diced jalapeños for a little heat
• Mix in some crispy fried onions (though I'm not usually a fan of them, a few stirred into the pasta before baking adds good texture)
• Add a handful of diced bell peppers along with the onion for more vegetables

Frequently Asked Questions About Corned Beef Mac and Cheese

Can I use leftover corned beef for this recipe?

Absolutely! In fact, that's the whole point. About half a leftover corned beef brisket, shredded, is perfect for this recipe. If your corned beef is sliced, just chop it into small pieces. You want everything to be roughly the same size so it distributes evenly.

What cheeses work best for this corned beef mac and cheese?

The three-cheese combination of sharp cheddar, Monterey Jack, and Velveeta is really the sweet spot. Sharp cheddar gives you flavor, Monterey Jack adds richness and melts smoothly, and Velveeta ensures everything stays creamy and doesn't break. If you really don't want to use Velveeta, you can substitute with more sharp cheddar, but the sauce won't be quite as smooth.

How do I make corned beef mac and cheese creamy and not dry?

The key is using enough cream (both the liquid cream and the cheese sauce), not overcooking the pasta, and adding your cheeses gradually so they melt smoothly. If your mixture looks too thick when you're making it, add milk a little at a time until you're happy with the consistency. It'll thicken slightly more as it sits and as it bakes, so it should actually look a bit runnier than you think it should before going in the oven.

Can I prepare corned beef mac and cheese ahead of time and bake it later?

Yes! You can assemble the whole thing in the morning, cover it with plastic wrap, and bake it when you're ready. Add about 10 extra minutes to the baking time if you're baking it straight from the refrigerator. I often do this on busy days. You can also freeze it before baking—thaw it overnight in the fridge before baking, and it'll be perfect.

Recipes You May Like

• Irresistibly Creamy Baked Mac and Cheese for Cozy Nights – If you love this corned beef mac and cheese, you'll adore the classic version with the same creamy sauce and crispy Panko topping.
• Creamy Chicken Broccoli Rice Casserole for Cozy Family Nights – Another one-dish baked casserole that comes together quickly and feeds a crowd.
• Creamy Spaghetti Alla Carbonara Delight – If you love the creamy, cheesy pasta situation, this traditional Italian pasta is absolutely worth trying.

Conclusion

This corned beef mac and cheese has honestly become one of those recipes that I make way more often than just around St. Patrick's Day. It's comfort food at its absolute best—creamy, cheesy, satisfying, and ready in about an hour.

The best part is watching people taste it and then ask for the recipe. There's something special about a dish that looks simple but tastes like you spent way more effort on it than you actually did. This is that recipe.

I hope you'll give this one a try, especially if you ever find yourself with leftover corned beef. Let me know how it turns out for you—I'd love to hear if Alex's favorite became your family's favorite too! Don't forget to save this to Pinterest for your next St. Patrick's Day gathering or whenever you need an easy, impressive dinner.

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