Corned Beef Cabbage Macaroni Bake
Savor the ultimate comfort food fusion with this Corned Beef Cabbage Macaroni Bake, a hearty twist on classic Irish-inspired flavors. Tender elbow macaroni is baked to perfection with savory corned beef, caramelized cabbage, and onions, all wrapped in a creamy, cheesy sauce enriched with sharp cheddar, parmesan, and a hint of Dijon mustard. Topped with a golden panko crust for an irresistible crunch, this baked casserole strikes the perfect balance of creamy, savory, and crispy. Ideal for weeknight dinners or as a creative St. Patrick’s Day dish, it’s a crowd-pleasing meal that transforms simple ingredients into a flavorful masterpiece. Garnished with fresh parsley, this versatile bake is guaranteed to become a new family favorite!
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Recipe Information
Ingredients
- 12 oz elbow macaroni
- 4 tbsp unsalted butter
- 3 cups (shredded) green cabbage
- 1 medium (diced) yellow onion
- 3 tbsp all-purpose flour
- 2 cups whole milk
- 1 tbsp dijon mustard
- 2 cups (shredded) sharp cheddar cheese
- 0.5 cups (grated) parmesan cheese
- 2 cups (diced) cooked corned beef
- 0.5 tsp salt
- 0.5 tsp black pepper
- 1 cup panko breadcrumbs
- 1 tbsp olive oil
- 2 tbsp (chopped, for garnish) fresh parsley
Instructions
Preheat your oven to 375°F (190°C) and grease a 9x13-inch baking dish.
Bring a large pot of salted water to a boil and cook the elbow macaroni according to the package instructions until al dente. Drain and set aside.
In a large skillet, melt 2 tablespoons of butter over medium heat. Add the shredded cabbage and diced onion, cooking for 5-7 minutes until softened and slightly caramelized. Remove from heat and set aside.
In a medium saucepan, melt the remaining 2 tablespoons of butter over medium heat. Whisk in the flour and cook for 1-2 minutes, stirring constantly, to form a roux.
Gradually add the milk, whisking continuously to avoid lumps. Cook for 3-4 minutes until the mixture thickens.
Stir in the dijon mustard, sharp cheddar cheese, parmesan cheese, salt, and black pepper. Continue stirring until the cheese is fully melted and the sauce is smooth.
In a large mixing bowl, combine the cooked macaroni, sautéed cabbage and onion, diced corned beef, and cheese sauce. Mix until evenly combined.
Transfer the mixture to the prepared baking dish and spread it out in an even layer.
In a small bowl, combine the panko breadcrumbs and olive oil. Sprinkle the breadcrumb mixture evenly over the top of the macaroni.
Bake in the preheated oven for 20-25 minutes, or until the top is golden brown and bubbly.
Remove from the oven and let cool for 5 minutes. Garnish with chopped parsley before serving.
Nutrition Facts
Calories |
771 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.7 g | 51% | |
| Saturated Fat | 20.5 g | 103% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 116 mg | 39% | |
| Sodium | 1259 mg | 55% | |
| Total Carbohydrate | 69.4 g | 25% | |
| Dietary Fiber | 4.1 g | 15% | |
| Total Sugars | 8.6 g | ||
| Protein | 34.9 g | 70% | |
| Vitamin D | 1.1 mcg | 6% | |
| Calcium | 492 mg | 38% | |
| Iron | 4.1 mg | 23% | |
| Potassium | 402 mg | 9% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
