Photo: Reuben Mac n Cheese Recipe
Ingredients
- Salt
- 1 pound cavatappi, hallow corkscrew shaped pasta or, other short cut
- 2 slices rye bread
- 3 tablespoons butter plus some for buttering toast
- A handful fresh parsley leaves
- 1 teaspoon paprika
- 3 tablespoons all-purpose flour
- 2 cups milk
- 1/4 cup spicy brown deli mustard (recommended: Gulden's)
- 1 cup shredded Swiss cheese
- 1 cup shredded Gruyere
- 1 cup shredded yellow Cheddar
- 3/4 pound good quality deli corned beef, sliced as thick as bacon, chopped
- 1 pound sauerkraut, rinsed and well drained
Directions
Bring a large pot of water to a boil for the pasta. Salt water and cook pasta to al dente.
While pasta cooks, toast rye bread in toaster then butter hot bread. Coarsely chop bread and place in food processor. Add parsley and paprika to bread and process into bread crumbs, reserve.
Heat a sauce pot over medium heat. Add butter to pot and melt, whisk in flour 1 minute then milk. Season the sauce with salt and pepper, thicken sauce 5 to 6 minutes then stir in mustard. Melt 2/3 of the combined cheeses into the sauce.
Preheat broiler.
Drain pasta and return to hot pot. Toss hot pasta with chopped meat and sauerkraut to combine, stir in cheese sauce and coat. Transfer mac n cheese to casserole and top with bread crumbs and remaining cheese. Brown under broiler 3 to 4 minutes, serve.
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By ncd241
on November 03, 2011
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I have to agree with a little bit of every body's feedback. I think it was certainly costly. I decided not to go with the gruyere and added just more chedder. Nobody mentioned how salty this dish is! Wheww! I needed many glasses of water after eating this. Ohhh and don't go overboard with making your own breadcrumbs. Store bought works just fine! Lastly, I didn't broil the dish I simply baked it for 20min.
By briballer25
on July 26, 2011
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I added in some spicy brown mustard and it made the flavors pop! After everything was dished up I then added a teaspoon of thousand dressing and it was perfect. As a college student this was easy, cheap ingredients and lasted a few days. Perfect! I recommend to anyone who loves a rueben
By lyaeger
on May 27, 2011
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My family loved this...Was so simple and easy
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