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Corned beef macaroni bake
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Prep Time:
15 minutes
Cook Time:
120 minutes
Total Time:
135 minutes
Elevate your pasta bake with tender slow-cooked corned beef and gooey macaroni smothered in cheese.
Ingredients:
  • 60g butter
  • 35g plain flour
  • 750ml milk
  • 1kg Beef Corned Silverside
  • 500g macaroni
  • 1 garlic clove, crushed
  • 1 medium zucchini, coarsely grated
  • 1/2 bunch silverbeet, shredded
  • 180g tasty cheese
Instructions:
  • Follow the instructions on the packet to cook the beef. Afterwards, shred the beef using two forks.
  • Cook the macaroni in a large pot of boiling salted water according to package instructions until al dente, then drain.
  • Preheat the oven to 180C. Heat oil in a large frying pan over high heat. Sauté onion and garlic for 3 mins until onion is tender. Add zucchini and silverbeet, cook until silverbeet is wilted, then remove from heat.
  • In a large saucepan over medium heat, melt the butter. Add the flour and cook for 1 minute until bubbling. Remove from heat. Gradually stir in the milk until smooth. Return to medium heat and cook, stirring, for 5 minutes until the sauce is thickened and bubbling. Remove from heat and stir in 1 cup (120g) of cheese.
  • Mix together the onion mixture, shredded beef, and cooked pasta in a large bowl. Drizzle the cheese sauce over the mixture and mix well. Transfer everything into a 14-cup (3.5L) ovenproof dish. Sprinkle the remaining cheese on top. Bake until golden brown and heated through, about 20 minutes.

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