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Reuben Mac n Cheese Recipe

Reuben Mac n Cheese

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (73)

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Average Rating:

Total Reviews: 73

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  • on January 08, 2013

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    So Darn Good! I love Reuben Sandwiches & Mac & Cheese. Why not blend together? Hubby and 5 kids loved it. I will make it again!

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  • on March 19, 2012

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    WOW! This was fantastic! Even my husband said "it was okay" and he doesn't like anything. I absolutely LOVE reuben sandwichs and macaroni and cheese so this was a wonderful combo. It was pretty easy to make too. Will be making this often!

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  • 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.

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  • 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

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  • on May 27, 2011

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    My family loved this...Was so simple and easy

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  • on May 06, 2011

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    I am thinking of making this for Mother's day for my mom and MIL. They both LOVE Ruebens. I am thinking of just using mustard powder and Thousand Island Dressing in the cheese sauce. Any thoughts? I hate mustard...so that's why I am thinking of doing this! :

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  • on May 02, 2011

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    I LOVE THIS RECIPE!!! I upped the sauce by another tbsp of butter/flour and milk as a few others mentioned. I also added WAY more cheese...but I'm a cheese lover. It turned out really awesome! It fit in a 9x13 pan for me and I plan on eating off this all week! Thanks Rachel!

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  • on April 28, 2011

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    LOVE this recipe!

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  • on December 14, 2010

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    My family LOVES Ruebens and this is a great twist!

    I upped the butter and flour to 5 tablespoons and the milk to about 2-1/4 to 2-1/2 cups. Kinda eyeball it. The original recipe didn't make enough sauce to cover all noodles.

    We also didn't use the Gruyere. We just did 1.5 cups of Swiss and 1.5 of Mild Cheddar.

    We like the dish meaty, so we had the deli cut 1 slice of corned beef about 1/2" thick and then I cubed it.

    Lastly, the broiler doesn't heat the dish thoroughly. So couple hints, after you cut the meat, let it sit and come to room temp. Then when you drain the noodles throw the meat and kraut into the bottom of the hot pot then throw the hot noodles on top.

    I would recommend baking the dish covered for a little while and then doing the broiler. I can't recommend a time/temp since I haven't done it yet. Just made this dish for the 2nd time this weekend.

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  • on November 11, 2010

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    The recipe was fantastic. I don't think you necessarily need to make exactly how the recipe goes the first time if you don't want to. I used more cheese, and used smoked swiss instead of gruyere, and i used regular baby swiss, more mustard, and it still turned out so so tasty. If you aren't feeding a crowd I would make half the recipe. I fed myself several times, my mom 2 times, and my boyfriend lunch for 5 days. Happy Eating

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