Reuben Mac n Cheese

73 Ratings
Recipe courtesy ofRachael Ray

Total: 35 min Prep: 20 min Cook: 15 min

Yield: 6 servings

Level: Easy



  • 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


  • 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.

Show more
Show: 30 Minute Meals
Episode: Reuben It In

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73 Ratings

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. See All Reviews Post Review

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