Corned Beef Mac & Cheese
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- 4 cup macaroni
- 2 cups shredded corned beef
- 1/2 cup onion;diced
- 4 tbsp butter
- 1 can cream of mushroom
- 1 cup milk
- 1/2 cup heavy cream
- 1 cup cheddar cheese; shredded
- 1 cup monterey jack cheese; shredded
- 8 oz velveeta cheese
- 1-2 tbsp flour
- panko bread crumbs
- 1/2 cup reserved cheese; shredded cheddar & monterey jack
Lightly butter a casserole dish.
Cook macaroni according to package instructions drain and return to pot.
In a large bowl, mix the shredded cheeses.
Over medium high heat, melt 4 tbsp butter in a large saucepan; add corned beef and onion and sauté until beginning to brown.
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.
Add the milk and cream slowly, whisking constantly until mixture thickens. Stir in cream of mushroom.
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.
Combine sauce with the macaroni and mix well; pour into the buttered casserole.
Top with reserved cheese. Sprinkle Panko crumbs evenly over top.
Bake until bubbly and browned, approximately 30-40 minutes.