Corned Beef and Cabbage Mac & Cheese
Corned Beef and Cabbage Mac & Cheese
2018-03-10 20:26:09
Ingredients
- 3/4 pound corned beef (deli corned beef works fine), cubed
- 1 pound shredded cabbage (I used Napa Cabbage, but regular works great)
- 1 pound large shell macaroni
- 2 teaspoons olive oil
- 2 teaspoons salt
- 1 teaspoon ground black pepper
- 1 teaspoon caraway seeds
- 3 tablespoons grainy mustard
- 3 cups whole milk
- 4 tablespoons butter
- 4 tablespoons flour
- 4 ounces swiss cheese, shredded
- 4 ounces mild cheddar, shredded
- 4 ounces smoked gouda, shredded
- salt and pepper, to taste
Instructions
- In a large pot, cook pasta shells according to the package directions.
- Reserve 1 cup pasta water.
- In a large skillet, heat the 2 teaspoons olive oil.
- Add the shredded cabbage, salt and pepper and cook until the cabbage is wilted and released most of it's moisture.
- Stir in the caraway seeds and the grainy mustard.
- Remove from heat and set aside.
- In another saucepan, melt the butter and add the flour.
- Stir together and cook for 2 minutes.
- Slowly add the 3 cups of milk and stir until milk thickens.
- Add the cheeses and stir until melted.
- If the mixture is too thick, add a bit of the reserved pasta water.
- Combine the cooked pasta, cubed corned beef, cooked cabbage with the cheese sauce.
- Stir until completely combined.
- Check for seasoning, add salt and pepper as needed.
- Pour into a greased 9 x 13 inch casserole.
- Place under broiler in oven and broil for 4-5 minutes or until cheese is lightly browned.
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