fbpx

CORNED BEEF AND BROCCOLI MAC & CHEESE BAKE

Prep Time 10min | Cook Time 35min | Ingredients 15 | Serves 6

Directions

  • Preheat oven to 400°F. Cook pasta according to package directions, adding broccoli in last 5 minutes of cooking time; drain, reserving 1/2 cup cooking liquid.
  • Melt butter in large ovenproof skillet set over medium heat; reserve 2 tbsp butter and set aside. Add garlic to skillet; cook for 1 to 2 minutes or until softened and fragrant. Add flour; cook, stirring, for 2 to 3 minutes or until smooth.
  • Slowly whisk in milk; bring to boil, whisking constantly. Reduce heat to medium-low; cook, stirring constantly, for 3 to 5 minutes or until thickened. Stir in Worcestershire sauce, mustard, salt, pepper and chili flakes. Remove from heat. Stir in 1 cup Cheddar and mozzarella until cheese melts.
  • Add pasta, broccoli, reserved cooking liquid and corned beef; toss until well coated.
  • Combine bread crumbs and reserved melted butter. Sprinkle over pasta along with remaining Cheddar cheese.
  • Bake for 12 to 15 minutes or until golden and bubbling. Sprinkle with parsley before serving.

Tip: Substitute cauliflower for broccoli if desired

Ingredients:

  • 12 oz macaroni
  • 2 cups broccoli florets
  • 1/4 cup butter, divided
  • 3 cloves garlic, minced
  • 2 tbsp all-purpose flour
  • 2 1/2 cups milk
  • 1 tbsp Worcestershire sauce
  • 1/2 tsp dry mustard powder
  • 1/2 tsp each salt and pepper
  • 1/4 tsp red chili flakes
  • 2 cups shredded aged Cheddar cheese, divided
  • 1 cup shredded mozzarella cheese
  • 2 cups chopped, cooked Grobbel’s Gourmet Corned Beef, Flat Cut
  • 1/3 cup bread crumbs
  • 2 tbsp chopped fresh parsley

SIGN UP FOR SALES & NEWS

CORNED BEEF AND BROCCOLI MAC & CHEESE BAKE