Corned beef mac ’n’ cheese

Indulge in this delicious mac ’n’ cheese. It’s made easy with leftovers from our sticky glazed corned beef recipe.

4

10m

1h

Ingredients

  • 350g dried pasta curls
  • 1/2 quantity white sauce, thawed if frozen (see recipe below)
  • 2 tsp wholegrain mustard
  • 1/3 quantity shredded corned beef, thawed if frozen (see recipe below)
  • 2 spring onions, chopped
  • 60g pkt Coles Australian Baby Spinach
  • 3/4 cups (90g) shredded tasty cheddar
  • 1/3 cup (25g) panko breadcrumbs

Method

STEP 1

Preheat oven to 200°C. Cook the pasta in a saucepan of boiling water following packet directions or until almost al dente. Drain well.

STEP 2

Place the white sauce in a large bowl. Stir in the mustard. Add the pasta, corned beef, spring onion and spinach and fold until well combined. Season. Spoon the mixture into a large baking dish or ovenproof frying pan.

STEP 3

Combine cheddar and breadcrumbs in a small bowl and sprinkle over the pasta mixture. Cover with foil and bake for 30 mins. Remove foil and bake for a further 15 mins or until golden and the pasta bake is heated through. Divide among serving bowls.  

Dietary information

Egg-free
Nut-free
Peanut-free
Sesame-free


Sticky glazed corned beef

This mac ’n’ cheese recipe is made using leftovers from our Sticky Glazed Corned Beef. Make a big batch of this base recipe first, then freeze or twist the leftovers to make this tasty mac ’n’ cheese.

Nutrition Information

Per Serve

Energy: 3730kJ/892 Cals (43%)

Protein: 49g (98%)

Fat: 32g (46%)

Sat fat: 19g (79%)

Carb: 98g (32%)

Sugar: 27g (30%)

Fibre: 3g (10%)

Sodium: 1226mg (61%)

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.