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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 minutes
Cook Time 25 minutes
Total Time 40 minutes
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
 

  1. Preheat your oven to 375°F (190°C). Lightly grease a baking dish and set it aside.
  2. Cook the elbow macaroni in salted boiling water until just al dente. Drain and set aside.
  3. 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.
  4. Slowly whisk in the milk. Cook, stirring constantly, until the sauce thickens and coats the back of a spoon.
  5. Reduce heat and stir in the cheddar cheese until melted and creamy. Season with salt and pepper to taste.
  6. Add the cooked macaroni and chopped corned beef. Stir until everything is well coated.
  7. Transfer the mixture to the greased baking dish. Top with mozzarella cheese and breadcrumbs if using.
  8. 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!