Corned Beef Mac & Cheese

Christine Fernandez


I use the leftover corned beef after St. Patty's Day to make this yummy dish. Very simple and your family will love it!

★★★★★ 4 votes
15 Min
35 Min

Blue Ribbon Recipe

Notes from the Test Kitchen:
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.


4 c
2 c
shredded corned beef
1/2 c
onion; diced
4 Tbsp
1 can(s)
cream of mushroom
1 c
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
Panko bread crumbs
1/2 c
reserved shredded cheddar & Monterey jack

How to Make Corned Beef Mac & Cheese


  • 1Preheat oven to 350 degrees. Lightly butter a casserole dish.
  • 2Cook macaroni according to package instructions drain and return to pot.
  • 3In a large bowl, mix the shredded cheeses.
  • 4Over medium-high heat, melt 4 tbsp butter in a large saucepan; add corned beef and onion and sauté until beginning to brown.
  • 5Reduce 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.
  • 6Add the milk and cream slowly, whisking constantly until mixture thickens. Stir in cream of mushroom.
  • 7Add 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.
  • 8Combine sauce with the macaroni and mix well;
  • 9Pour into the buttered casserole. Top with reserved cheese. Sprinkle Panko crumbs evenly over top.
  • 10Bake until bubbly and browned approximately 30-40 minutes.

Printable Recipe Card

About Corned Beef Mac & Cheese

Course/Dish: Beef
Main Ingredient: Beef
Regional Style: American