Reuben Mac n Cheese
Prep
Cook
| Category: | Main Dish |
Ingredients
For
6
Person(s)
Recipe
| 1 pound(s) corkscrew shaped pasta or other short cut |
| 2 slices rye bread |
| 3 tablespoon(s) butter, plus more for buttering bread |
| 1 handful fresh parsley |
| 1 teaspoon(s) paprika |
| 3 tablespoon(s) flour |
| 2 cup(s) milk |
| 1/4 cup(s) spicy brown mustard |
| 1 cup(s) shredded swiss cheese |
| 1 cup(s) shredded Gruyere cheese |
| 1 cup(s) shredded cheddar cheese |
| 3/4 pound(s) good deli corned beef, sliced as thick as bacon, chopped |
| 1 pound(s) sauerkraut, rinsed and well drained |
Reuben Mac n Cheese 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 5-6 minutes then stir in mustard. Melt 2/3 of the combined cheeses