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Corned beef mac ’n’ cheese

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  • High in protein
  • Seafood free
  • Shellfish free
  • Sesame free
  • Peanut free
  • Nut free
  • Egg free

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

  • Serves4
  • Cook time1 hour
  • Prep time10 minutes
Corned beef mac ’n’ cheese

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

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.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.

Method

  1. 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.

  2. 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.

  3. 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.

    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.


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%)