Corned Beef Mac Cheese Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Butter a 2-quart casserole dish.
• Place torn rye bread into a food processor and pulse several times to make crumbs; combine rye crumbs with panko crumbs in a bowl and set aside.
• Bring a large pot of lightly salted water to a boil. Cook egg noodles in the boiling water, stirring occasionally until cooked through but firm to the bite, about 5 minutes. Drain noodles and set aside.
• Melt 3 tablespoons butter in a large saucepan over medium heat; cook and stir onion until lightly browned, about 15 minutes. Season with salt and black pepper; stir in brown mustard. Remove from heat, stir in flour until smooth, and gradually whisk in milk. Sauce will thicken. Whisk 1 1/2 cup Swiss cheese into the sauce, stirring until the cheese has melted and the sauce is smooth. Stir sauerkraut with about 1 tablespoon of reserved juice and corned beef into the cheese sauce.
• Transfer cooked noodles to the prepared casserole dish and pour in the sauce; stir to combine. Sprinkle remaining 1 1/2 cup Swiss cheese in an even layer over the top.
• Bake casserole in the preheated oven until bubbling, about 20 minutes. Remove casserole from oven and set the oven to broil.
• Stir 3 tablespoons melted butter into the reserved rye and panko crumbs until thoroughly combined and sprinkle top of casserole with rye crumb mixture. Return to oven and broil until the crumbs are golden brown, about 2 more minutes. Watch carefully to prevent burning.

Steps:

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

Steps:

• Preheat oven to 375°F
• Spray 13x9-inch baking dish with cooking spray.
• Bring water to a boil in large saucepan over high heat.
• Add macaroni; cook 5 minutes, stirring occasionally.
• Add cabbage; cook an additional 5 minutes, stirring occasionally.
• Drain well.
• Return to saucepan; stir in corned beef and onions.
• Mix soup, milk, mustard and pepper in small bowl until well blended.
• Pour over corned beef mixture; toss to coat.
• Stir in cheese. Spoon into prepared baking dish.
• Combine bread crumbs and butter in small bowl; sprinkle over corned beef mixture.
• Bake 30 minutes, or until hot.
• NOTE:
• If using leftovers simply omit the part about cooking the cabbage.

Steps:

• Mix together all ingredients except for the crumbs. Put into a greased 1 1/2 QT casserole dish. Top with the buttered crumbs and bake at 350*F for 35 to 40 minutes until bubbly and lightly browned.