When we were in Vermont (yes, I’m still talking about our trip to Vermont), my husband ordered a pretty interesting-sounding dish at the Woodstock Inn. Corned Beef Mac & Cheese with Apple Butter. Definitely not ingredients I would have thought to throw together on my own, but they totally work together. It’s been on my list to try to recreate this dish at home, and I think we got it pretty close!
I was fortunate enough to have my good buddies from my university days in Toronto in town when I made this. One happens to be an amazing photographer, so she helped me out with a few of these shots! (Basically, any that are good are hers, the ones that are average to below-average are mine!) Seriously, her skills are amazing and if you live in the GTA, you need to look her up. If you don’t know what “GTA” means, then don’t worry about it!
Corned Beef Mac & Cheese with Apple Butter
12 oz. egg noodles
2 tbsp. butter
2 tbsp. flour
1 3/4 cup milk
1 tsp dry mustard powder
1 block of Vermont Sharp Cheddar, shredded (I like Cabot)
2 slices of white American cheese
dash of hot sauce
Salt and pepper to taste
3/4 pound of corned beef, cubed
3/4 cup of panko
1 1/2 tbsp. melted butter
1/4 cup of finely shredded parmesan
Fill a large pot with salted water and boil. Once boiling, add entire package of egg noodles. While those cook, shred your cheese.
Start your roux. Melt butter in medium saucepan and add flour, stirring to make a roux. Slowly add the warmed milk, whisking as you pour. Allow to thicken for a few minutes, stirring occasionally. When noodles are done (usually 8 minutes or so), drain and set aside.
Stir mustard powder and hot sauce into sauce mixture.
Remove from heat and add cheddar and American cheeses until incorporated. Pour over drained noodles and mix until evenly coated.
Next, dice your corned beef. I bought a thick piece from the deli, it was just under three quarters of a pound.
Mix cubed corn beef into noodle mixture and pour into prepared dish.
In a separate bowl, melt butter and mix in panko and parmesan. Sprinkle mixture over top of prepared mac and cheese.
Turn broiler on low and put in for a few minutes, to toast breadcrumbs. Remove and allow to cool for a few minutes. Then, if you so choose, drizzle apple butter on top (you won’t regret it!!). We actually purchased some apple butter in the quaintest general store we’ve ever seen (in Vermont) for this very purpose. I see now that it can be purchased on Amazon … so you can have a taste of Vermont delivered to your front door.