Corned Beef Loaded Mac and Cheese is the kind of dinner that makes everyone walk into the kitchen and ask, “What smells so good?” It is creamy, cheesy, and packed with tender bites of savory corned beef. On busy nights here in Carmel, this is the meal that brings my family straight to the table without me calling twice. If you have leftover corned beef in the fridge, this is one of my favorite ways to turn it into something warm, hearty, and extra comforting.

Why You Will Love This Recipe

This dish checks all the boxes for a cozy family dinner.

It is perfect for using up leftovers, especially if you have extra from one of your favorite Corned Beef Brisket Crock Pot meals.
The creamy cheese sauce wraps around every noodle and bite of corned beef.
It bakes into a bubbly, golden top that feels like a true comfort food classic.
It is simple enough for a weeknight but hearty enough to feel like the best corned beef recipe you have made all week.

Ingredients You Will Need

Elbow macaroni, the perfect shape to hold all that creamy cheese sauce.
Cooked corned beef, chopped small so you get a little in every bite. This is wonderful for leftover corned beef recipes.
Butter, to start a rich base for the sauce.
All purpose flour, which helps thicken the cheese sauce.
Milk, to make the sauce smooth and creamy.
Sharp cheddar cheese, freshly shredded for the best melt and flavor.
Mozzarella cheese, for that gooey, stretchy top layer.
Salt and black pepper, to bring all the flavors together.
Optional breadcrumbs, for a light crispy topping.

Step by Step Instructions

Preheat your oven to 375 degrees. Lightly grease a baking dish and set it aside.
Cook the macaroni in salted water until just al dente. Drain and set aside. Do not overcook, it will bake more in the oven.
In a large pot, melt the butter over medium heat. Stir in the flour and cook for about 1 to 2 minutes, until it looks smooth and lightly golden.
Slowly pour in the milk, whisking as you go. Keep stirring until the sauce thickens and coats the back of a spoon.
Lower the heat and stir in the cheddar cheese. Mix until melted and creamy. Add salt and pepper to taste.
Fold in the cooked macaroni and chopped corned beef. Stir gently so everything is coated in sauce.
Pour the mixture into your prepared baking dish. Sprinkle mozzarella on top, and breadcrumbs if you like a crispy finish.
Bake for 20 to 25 minutes, until bubbly around the edges and golden on top. Let it rest for 5 minutes before serving.

Helpful Tips and Variations

If you do not have leftovers, you can prepare corned beef ahead of time using this easy slow cooker corned beef and cabbage recipe.
For a little sweetness, try corned beef made like this apple and brown sugar corned beef. The flavor pairs so well with creamy cheese.
You can turn this into a full corned beef casserole by adding a handful of cooked cabbage or peas before baking.
If you love baked corned beef, try using slices from a sheet pan corned beef dinner for easy prep.
For a fun twist, serve leftovers on toasted bread for one of your new favorite corned beef sandwich ideas.

Serving and Storage

Serve this Corned Beef Loaded Mac and Cheese hot from the oven with a simple green salad or roasted carrots. It also pairs beautifully with classic corned beef sides like cabbage or buttered green beans.

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven at 325 degrees until warmed through, or microwave in short bursts, stirring in between to keep the sauce creamy.

Corned Beef Loaded Mac and Cheese

Corned Beef Loaded Mac and Cheese is rich, creamy, and filled with flavorful bites of tender corned beef. It’s a comforting weeknight meal that makes great use of leftovers, turning them into something hearty and satisfying. Baked to a golden, bubbly finish, it brings warmth and nostalgia to the dinner table.

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Prep Time 15

Cook Time 25

Total Time 40

Servings: 6 servings

Course: Casserole, Dinner

Cuisine: American

Calories: 610

Ingredients Equipment Method Notes

Ingredients

Pasta and Sauce

12 oz elbow macaroni
2 tbsp butter
2 tbsp all-purpose flour
2 cups milk
2 cups sharp cheddar cheese freshly shredded
1 cup mozzarella cheese shredded, for topping
salt and black pepper to taste
2 cups cooked corned beef chopped into small pieces
1/2 cup breadcrumbs optional, for topping

Equipment

Baking Dish
Large Pot
Whisk

Method

Preheat your oven to 375°F (190°C). Lightly grease a baking dish and set it aside.
Cook the elbow macaroni in salted boiling water until just al dente. Drain and set aside.
In a large pot, melt the butter over medium heat. Stir in the flour and cook for 1–2 minutes until smooth and lightly golden.
Slowly whisk in the milk. Cook, stirring constantly, until the sauce thickens and coats the back of a spoon.
Reduce heat and stir in the cheddar cheese until melted and creamy. Season with salt and pepper to taste.
Add the cooked macaroni and chopped corned beef. Stir until everything is well coated.
Transfer the mixture to the greased baking dish. Top with mozzarella cheese and breadcrumbs if using.
Bake for 20–25 minutes until bubbly and golden. Let rest 5 minutes before serving.

Notes

Use leftover corned beef or prepare a fresh batch with your favorite method. Add cooked cabbage, peas, or roasted vegetables for more texture and flavor. Leftovers make a great sandwich filling the next day!

FAQs

Can I use canned corned beef recipes for this dish?

Yes, you can use canned corned beef if that is what you have on hand. Chop it into small pieces and lightly brown it in a skillet first to improve the texture. It will not be quite the same as brisket, but it still tastes delicious. This is a great option when you need a quick pantry meal. Just be sure to drain any excess liquid before adding it to the cheese sauce.

Is this similar to a corned beef casserole?

It is very similar. In fact, you can think of this as a creamy corned beef casserole with pasta. The main difference is the rich cheese sauce that makes it extra indulgent. If you like baked dishes that come out bubbly and golden, you will love this version. You can also add vegetables to make it even heartier.

Can I make this after cooking corned beef on the stove top?

Absolutely. If you have made one of your favorite corned beef recipes stove top, just cool the meat and chop it into small pieces. This recipe is flexible and works with many styles of cooked corned beef. It is a wonderful way to stretch one brisket into more than one meal.

What are good corned beef sides to serve with this?

Simple is best. A crisp green salad, steamed cabbage, or roasted carrots all work well. Since the mac and cheese is rich, lighter corned beef sides help balance the plate. Even sliced tomatoes with a little salt can brighten up the whole meal.

Final Thoughts from Ama

Some recipes feel like a hug in a bowl, and this is one of them. Corned Beef Loaded Mac and Cheese takes something simple and turns it into a meal that feels special. Even if your cheese sauce is not perfectly smooth or your top is a little extra golden, it will still taste wonderful. Gather your people, scoop it onto plates, and enjoy the kind of dinner that makes everyone linger just a little longer.