The Mac Reuben

 

Level: Easy
Yield: 1 Tray

Ingredients

Sauce
  • 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
Pasta
  • 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

Directions

  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.
More recipes like this
Mac 'n' Cheeseburger Croquettes
Mac 'n' Cheeseburger Croquettes
The Smothered Bird
The Smothered Bird
Rhubarb and Orange Blossom Jam
Jam Session
Madame Masako Cocktail
How to Make the Madame Masako
Gochujang
Gochujang Is Your New Culinary Secret Weapon