This comforting baked macaroni combines corned beef tomato sauce with a generous trio of cheeses.
53 minutes · Serves 6
Ingredients for Corned Beef Baked Macaroni
1 pound elbow macaroni
10 cups water
1 cup shredded cheddar or quick-melt cheese
1/2 cup mozzarella cheese
3/4 cup ricotta cheese
1 (12-ounce) can corned beef
1 medium onion, chopped
4 cloves garlic, crushed and chopped
1 (28-ounce) can tomato sauce
5 tablespoons tomato paste
1 cup beef broth
1 teaspoon sugar, optional
3 tablespoons cooking oil
Salt and ground black pepper, to taste
How to cook Corned Beef Baked Macaroni
1.Heat oil in a pot over medium heat; sauté onion and garlic until the onion softens.
2.Add corned beef and cook for 3 to 5 minutes, breaking it apart.
3.Stir in tomato sauce and beef broth; cover, simmer over low-medium heat for 20 minutes, then add tomato paste, sugar, salt, and pepper. Cook 5 minutes.
4.Boil 10 cups water with 1/4 teaspoon salt. Cook macaroni for 7 minutes, then drain.
5.Mix macaroni with the sauce and all cheeses. Transfer to a baking dish.
6.Bake at 375°F for 15 minutes, until hot and lightly browned.
