Macaroni and Corned Beef (Caribbean Style)

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Macaroni and corned beef is one of those meals I turn to when I want something quick but still full of flavor. With canned corned beef, macaroni, a few vegetables, and a simple tomato-based sauce, you can get a really tasty meal on the table without spending forever in the kitchen.

Caribbean-style macaroni and corned beef with corn, peppers, and scallions

This Caribbean-style version is a little sweet, a little spicy, nice and saucy, and easy enough to pull together for lunch or dinner.

Table of Contents

Why you’ll like this recipe

Quick and easy: The whole thing comes together without much fuss, making it great for an easy lunch or dinner.
Pantry-friendly: Canned corned beef, macaroni, ketchup, and canned or frozen vegetables are easy ingredients to keep around.
Easy to change up: Use corn as I did, or substitute mixed vegetables or peas and carrots.
Plenty of flavor: The ketchup, hoisin, peppers, and seasonings make a simple corned beef and macaroni much more flavorful without needing a long ingredient list.

Quick meals are always in rotation

One-pot and quick meals are always a go-to for me, especially on days when I want something homemade without spending forever in the kitchen. The goal is easy, but it still has to taste good.

It’s the same kind of meal as the minced meat and elbow macaroni I made for my Cooking with Mommy series. Simple ingredients, plenty of flavor, and dinner gets handled without making a whole production out of it.

If you love these kinds of easy meals too, my ripe plantain pie, coconut milk pasta, and Cuban one-pot rice are a few more good ones to keep in rotation.

What you’ll need

Ingredients for macaroni and corned beef including canned corned beef, pasta, vegetables, ketchup, and seasonings

Macaroni: I use long macaroni and break it in half before cooking. Cook it just until al dente so it doesn’t get too soft once combined with the corned beef mixture.
Canned corned beef: This recipe uses canned corned beef, not the corned beef brisket you may be thinking of. It softens and breaks apart as it cooks, so you get corned beef throughout the macaroni.
Vegetables: Tomatoes, onion, bell pepper, pimento peppers, corn, and scallions add flavor, color, and texture. You can substitute mixed vegetables or peas and carrots for the corn.
Ketchup and hoisin sauce: Ketchup gives the sauce its tomato base and a little sweetness, while hoisin adds a deeper sweet and savory flavor.
Seasonings: All-purpose seasoning, pepper sauce, black pepper, and a little salt round everything out. Adjust the pepper sauce to suit your heat level.

How to make macaroni and corned beef

Cook the macaroni. Break the macaroni in half and add it to a pot of salted boiling water. Boil until al dente, about 7 to 9 minutes, then drain and set aside.

Cooked macaroni draining in a metal colander

Sauté the vegetables. While the macaroni cooks, heat a large nonstick pan over medium heat. Add the onion, pimento peppers, and bell pepper and sauté for 2 to 3 minutes, until they begin to soften. I don’t add oil when using a good nonstick pan. I used my Caraway pan here and didn’t need to add any oil.

Chopped onions, bell peppers, and pimento peppers sautéing in a pan

Add the corned beef. Add the canned corned beef and use your spoon to break it apart as it softens. Cook for about 5 minutes, continuing to break it up into smaller pieces.

Canned corned beef cooking with onions, bell peppers, and pimento peppers

Make the sauce. Add the tomatoes, ketchup, hoisin sauce, corn, all-purpose seasoning, and pepper sauce. Stir everything together and cook until the vegetables are tender and the mixture is heated through. Don’t cook it down too much. The corned beef mixture should still be fairly saucy since the macaroni will absorb some of that moisture.

Saucy corned beef mixture with tomatoes, corn, onions, and peppers

Add the macaroni. Add about half of the drained macaroni to the corned beef mixture and toss until evenly coated. Add the remaining macaroni and combine again. I find adding it in two batches makes it much easier to distribute the corned beef and sauce evenly.

Corned beef mixture added to cooked macaroni before combining

Taste and finish. Taste and adjust with salt, black pepper, or additional pepper sauce as needed. Stir in the scallions and serve warm.

Tips for the best macaroni and corned beef

Cook the macaroni just until al dente. It will soften a little more when you combine it with the hot corned beef mixture, so you don’t want to overcook it at the start.
Keep the corned beef mixture saucy. Don’t let it cook down until dry. The macaroni will absorb some of the sauce once everything is combined.
Add the macaroni in batches. Mixing in half first and then adding the rest makes it easier to evenly distribute the corned beef, vegetables, and sauce.
Taste before adding more salt. Canned corned beef, hoisin sauce, ketchup, and all-purpose seasoning can all contain salt, so taste the finished mixture first and adjust from there.

Variations and substitutions

Macaroni: Elbow macaroni works well in place of longer macaroni. The curved shape catches and holds more of the corned beef mixture and sauce.
Vegetables: Swap the corn for mixed vegetables or a peas-and-carrots blend. This is not a meal that needs you running to the grocery store for one missing vegetable.
Heat: Add more or less pepper sauce depending on how spicy you like it. You could also add a little chopped hot pepper if you want more heat.
Hoisin sauce: I use hoisin sauce for a little sweet and savory flavor. If you don’t have it, Chief Chinese Sauce works well instead. I’ve used both in this recipe.

Storage and reheating

Store leftover macaroni and corned beef in an airtight container in the refrigerator for up to 3 to 4 days.

Reheat individual portions in the microwave until heated through. If the macaroni has absorbed a lot of the sauce while sitting, add a small splash of water before reheating to help loosen it up.

Caribbean-style macaroni and corned beef with corn and scallions served in a bowl

Frequently asked questions

What kind of corned beef should I use?

This recipe uses canned corned beef, not corned beef brisket.

Can I use elbow macaroni?

Yes. In fact, elbow macaroni holds onto the bits of corned beef and sauce really well.

What vegetables can I add to macaroni and corned beef?

Corn, peas and carrots, or mixed vegetables all work well. You can use what you have on hand along with the peppers, onion, and tomatoes.

More easy pasta recipes

Give this macaroni and corned beef a try

This is the kind of simple dish that comes in handy when you need something quick but don’t want to sacrifice flavor. Keep a can of corned beef and some macaroni in the pantry, use whatever vegetables you have, and you’ve already got the makings of an easy meal.

If you try this macaroni and corned beef, let me know how you made yours. Did you go with corn, mixed vegetables, or something else?

Recipe

Renee Robley