Corned Beef Mac & Cheese

Elbow pasta with a pale cheese sauce, corned beef cubes, shredded brussels sprouts and garnished with chopped green onions.

St. Patrick’s day is over, What can you do with leftover corned beef?

Make this Corned Beef Mac & Cheese. It’s an easy, cheesy comfort food in a bowl. If you’re like me, you cooked a large Corned Beef & Cabbage Dinner because it so delicious. However, you are tired of eating the same meal after a day or two.

This recipe uses brussels sprouts, but any cabbage or even kale will work. Just like our other Homemade Mac & Cheese, it’s gluten free if you want it because there’s no bechamel sauce (which would have flour), and you can choose gluten free pasta or regular pasta.

Safety Tip!

slicing brussels sprouts on a red mandoline with a safety guard.

If you don’t already own a mandoline, I suggest that you get a mandoline with a guard (emphasis on having a hand guard). At the very least it’s a good idea to have one these safety gloves so you don’t get a serious injury. The blades really are incredibly sharp. 

Step-By-Step Instructions:

Slice your leftover corned beef and cut into cubes.

Corned beef being sliced and cubed on a wood cutting board.

Shred your cheese if you didn’t buy it pre-shredded.

A pile of white Irish cheese that has just been shredded on a wood cutting board. there's box grater behind the pile of cheese.
This Irish Dubliner cheese from Kerry Gold is delicious and keeps with the Irish theme for our corned beef mac and cheese, but most any cheese will work.

Wash and trim brussels sprouts, then slice or shred them. A mandolin set about 1/8” works best (see above image with safety tip), but you can use a food processor with the slicing blade or cut them with a knife one a time. Think of how you cut cabbage for slaw, you can also buy it pre-shredded.

Shredded brussels sprouts, cubed corned beef, shredded white cheese, minced shallots and parmesan cheese all in separate bowls.

Heat a skillet on medium high and add a tablespoon of butter or oil of choice. Sauté the brussels sprouts until they start to turn brown, then add the minced shallots and continue to toss and cook until shallots are just starting to turn translucent (about 1-2 minutes). Remove from heat and set aside.

Slightly browned shredded brussles sprouts with a small pile of uncooked shallots on top.

Meanwhile, Start water boiling in a large sauce pan and cook the pasta about 1-2 minutes less than package directions. You want the pasta to be al dente. Gluten free pasta can turn to mush very quickly. If using regular pasta, I still suggest at least one minute less than package directions.

In another smaller sauce pan, add milk, cream, butter, dry mustard, cayenne pepper and white pepper. Heat (not boil) until butter is melted and seasonings are incorporated. Add the cheese and stir until it’s all smooth and creamy.

Pouring creamy pale cheese sauce onto cooked elbow pasta in a saucepan. There's a nutcracker standing by who looks like a chef.
Pepé thinks he’s supervising the pouring of the cheese sauce while Ginger is photobombing in the background.

Drain pasta, place back into large sauce pan, pour cheese mixture on top and stir until completely combined and smooth.

creamy elbow noodles in cheese sauce falling off a wooden spoon.

Add cubed corned beef, brussels sprouts and shallots. Stir until combined and serve. See additional notes below.

Cooked shredded brussels sprouts and cubed cooked corned beef being added to the saucepan with the mac and cheese.
Mac and cheese with corned beef, sautéed brussles sprouts and garnished with sliced green onions, in a white bowl. There's a nutcracker in the foreground who looks like a chef.

Corned Beef Mac & Cheese

Stacey Mincoff
A great way to use leftover corned beef is to make this mac & cheese. You won’t feel like you’re eating leftovers and it’s quick and tasty.
Total Time 1 hr 15 mins
Course Dinner
Cuisine American, Irish
Servings 9 Servings
Calories 334 kcal

Ingredients
 
 

  • 5 Ounces Corned Beef (cooked and cut into cubes)
  • 7.5 Ounces Brussels Sprouts (weight is after trimming)
  • 2 Ounces Shallot (1 medium – minced)
  • 5.75 Ounces Irish White Cheddar Cheese (2 cups – shredded)
  • 1.75 OUnces Parmigiano Reggiano Cheese (1 cup – grated)
  • 1/8 Teaspoon Dry Ground Mustard
  • 1/8 Teaspoon Cayenne Pepper
  • 3/4 Cup Heavy Cream
  • 1/4 Cup Whole Milk
  • 3 Tablespoons Butter
  • 1/4 Teaspoon White Pepper
  • 1/4 Teaspoon Salt
  • 8 Ounces Dried Elbow Pasta (gluten free or regular)
  • Green onions for garnish optional

Instructions
 

  • Slice your leftover corned beef and cut into cubes.
  • Shred your cheese if you didn't buy it pre-shredded.
  • Wash and trim brussels sprouts, then slice or shred them. A mandolin set about 1/8” works best, but you can use a food processor with the slicing blade or cut them with a knife one a time. Think of how you cut cabbage for slaw, you can also buy it pre-shredded.
  • Heat a skillet on medium high and add a tablespoon of butter or oil of choice. Sauté the brussels sprouts until they start to turn brown, then add the minced shallots and continue to toss and cook until shallots are just starting to turn translucent (about 1-2 minutes). Remove from heat and set aside.
  • Meanwhile, Start water boiling in a large sauce pan and cook the pasta about 1-2 minutes less than package directions. You want the pasta to be al dente. Gluten free pasta can turn to mush very quickly. If using regular pasta, I still suggest at least one minute less than package directions.
  • In another smaller sauce pan, add milk, cream, butter, dry mustard, cayenne pepper and white pepper. Heat (not boil) until butter is melted and seasonings are incorporated. Add the cheese and stir until it’s all smooth and creamy.
  • Drain pasta, place back into large sauce pan, pour cheese mixture on top and stir until completely combined and smooth. Add cubed corned beef, brussels sprouts and shallots. Stir until combined and serve. See notes below.

Notes

*You can also leave the brussels sprouts in halves and roast them in the oven if you prefer. It really doesn’t matter as long as they are cooked to the desired doneness before they are incorporated into the mac and cheese. 
*Heat the corned beef in the microwave for 30 seconds or add the corned beef to the pan that you cooked the brussels sprouts in, and heat slightly.
*You can add bread crumbs (gluten free or not) to the top and bake in a 8” x 8” caserole dish, but if so, you may want to add just a bit more milk or cream, or cover it the dish while it bakes to keep it from drying out.

Nutrition

Calories: 334kcalCarbohydrates: 23gProtein: 13gFat: 22gSaturated Fat: 13gTrans Fat: 1gCholesterol: 69mgSodium: 521mgPotassium: 208mgFiber: 2gSugar: 2gVitamin A: 834IUVitamin C: 25mgCalcium: 231mgIron: 1mg
Keyword Dinner, Leftovers, Mac & Cheese, Pasta, St. Patrick’s Day
Tried this recipe?Let us know how it was!


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