Macaroni and Corned Beef Casserole
Rich, comforting, and incredibly satisfying, this Macaroni and Corned Beef Casserole is the ultimate weeknight dinner that combines classic flavors with cheesy indulgence. Perfectly cooked al dente macaroni is tossed with a creamy cheddar and parmesan cheese sauce, seasoned with paprika for a subtle kick, and blended with savory corned beef, sautéed onions, bell peppers, and garlic. Topped with a golden, crispy layer of breadcrumbs and melted cheddar, this hearty casserole bakes to perfection in just 25 minutes. Whether you’re feeding a hungry family or preparing for a meal-prep win, this dish is easy to make, packed with flavor, and sure to become a household favorite.
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Recipe Information
Ingredients
- 250 grams macaroni pasta
- 300 grams corned beef
- 1 medium onion
- 1 medium bell pepper
- 3 cloves garlic
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 2 cups milk
- 200 grams cheddar cheese
- 50 grams parmesan cheese
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon paprika
- 1 cup breadcrumbs
- 1 tablespoon olive oil
Instructions
Preheat your oven to 375°F (190°C).
Cook the macaroni pasta according to package instructions until al dente. Drain and set aside.
Dice the onion and bell pepper, and mince the garlic.
In a large skillet, heat the olive oil over medium heat. Add the onion, bell pepper, and garlic. Sauté for 3-4 minutes until softened.
Add the corned beef to the skillet, breaking it up with a spoon, and cook for another 2-3 minutes. Remove from heat and set aside.
In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1 minute to form a roux.
Gradually whisk in the milk, stirring constantly to avoid lumps. Cook for 3-4 minutes until the sauce thickens.
Stir in 150 grams of cheddar cheese, the parmesan cheese, salt, black pepper, and paprika. Mix until the cheese is fully melted and the sauce is smooth.
In a large mixing bowl, combine the cooked macaroni, corned beef mixture, and cheese sauce. Mix well to ensure everything is evenly coated.
Transfer the mixture into a greased 9x13-inch baking dish.
In a small bowl, mix the breadcrumbs and the remaining 50 grams of cheddar cheese. Sprinkle this mixture evenly over the top of the casserole.
Bake in the preheated oven for 20-25 minutes, or until the top is golden and crispy.
Let the casserole cool for 5 minutes before serving. Enjoy!
Nutrition Facts
Calories |
646 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.2 g | 43% | |
| Saturated Fat | 16.3 g | 81% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 111 mg | 37% | |
| Sodium | 1271 mg | 55% | |
| Total Carbohydrate | 55.6 g | 20% | |
| Dietary Fiber | 3.2 g | 11% | |
| Total Sugars | 8.1 g | ||
| Protein | 31.1 g | 62% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 448 mg | 34% | |
| Iron | 2.9 mg | 16% | |
| Potassium | 396 mg | 8% | |
*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.
