Irish Cheddar Mac and Cheese | Blue Jean Chef - Meredith Laurence

Ingredients

• 12 ounces cavatappi or elbow pasta
• 4 tablespoon unsalted butter (divided)
• 4 cups cabbage (diced)
• 4 tablespoons all-purpose flour
• 1 teaspoon dried mustard
• 3 cups whole milk (room temperature)
• 1 cup grated Monterey Jack cheese
• 4 cups grated Irish aged Cheddar cheese (divided)
• 1 teaspoon salt
• freshly ground black pepper
• 3 cups diced corned beef (about ¾ pound)
• 1 cup coarse breadcrumbs
• 1 tablespoon unsalted butter (melted)
• 2 scallions (chopped)