The Mac Reuben


Level: Easy
Yield: 1 Tray


  • ¼ c. all-purpose flour
  • ¼ c. butter
  • 1 qt. whole milk
  • ½ c. Vermont yellow cheddar, grated
  • ½ c. yellow American cheese, grated
  • ½ c. Vermont white cheddar, grated
  • ½ c. mascarpone
  • ¾ c. Swiss cheese, grated
  • ¼ tsp. nutmeg, grated
  • Salt and pepper to taste
  • 1½ c. rye bread croutons (¼-inch cubes)
  • 3 tbsp. Russian dressing
  • ½ tbsp. toasted and ground caraway seeds
  • 1 lb. elbow macaroni, cooked in salted water
  • 2½ c. diced braised corned beef (¼-inch cubes)
  • 1 c. pickled sauerkraut, roughly chopped
  • 2½ c. Swiss cheese
  • ½ c. small diced half-sour pickles


  1. The Sauce: Combine flour and butter in a sauce pot and cook for 5 minutes over medium heat, while whisking. Add milk and bring to a simmer while whisking and cook over low heat for 10 minutes. Slowly add cheeses while continuing to whisk. Season with salt, black pepper, and nutmeg.
  2. The Pasta: Preheat oven to 350 degrees. Toss rye bread croutons with caraway seed powder and Russian dressing. Spread on a baking sheet and toast for 4 minutes, then set aside. Raise oven temperature to 375 degrees. In a large bowl, mix cooked pasta, cheese sauce, corned beef, and sauerkraut. Place in a 9-inch baking pan that’s 2 inches deep; cover top with the grated Swiss cheese. Bake at 375 degrees till top is browned (about 30 minutes). Garnish with pickles and rye croutons.
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