I'm putting a fun twist on the traditional corned beef and cabbage! Check out my Corned Beef and Cabbage Mac and Cheese with Rye Bread Topping! Happy St. Patrick's
Dry pasta, 1 lb. box
¾ lb. corned beef, cooked and chopped
1 cup cabbage, cooked and chopped
3 cups Alfredo sauce
4 cups shredded cheddar cheese
2 tbs. ground pepper
1 tbsp. salt
4 tbsp. melted butter
1 tbsp. spicy mustard
½ loaf rye bread, cut into quarters and toasted on cookie sheet in oven for 20 minutes at 300ºF. Once cooled, pulse in a food processer until desired crumb size. Combine in a bowl with the melted butter and mustard.
1. Preheat oven to 375º F
2. Cook pasta for half of the time listed on the box, then rinse and cool.
3. Mix cooked pasta, corned beef, cabbage, alfredo sauce, cheddar, salt, and pepper.
4. Place into either the 4.5qt or 7qt deep square Copper Chef.
5. Sprinkle crumb mixture over the mac and cheese.
6. Bake uncovered for 35 minutes.
Eric’s Tip – My personal pasta choice for mac and cheese is Cavatappi. It’s the perfect combination of length and curl. It stays al dente after baking, and it holds all of that delicious sauce! If I’m having a busy day, I will prep the ingredients the day before, and then just mix and bake before dinner!
**If you don’t like rye, this works great with regular breadcrumbs as well! ... See MoreSee Less
We took the life-sized Copper Chef Pan with us to dinner. It got a lot of attention! 😂 ... See MoreSee Less
Signing cookbooks is one of my favorite parts at the show bc I get to meet the Copper Chef fans! They’re super nice! ... See MoreSee Less