Wednesday, December 14, 2011

Rachael Ray Wednesday - Reuben Mac and Cheese

Hello and Happy Wednesday to you my foodie friends! With everything that has been going on lately my schedule has gotten all flubbed up and there hasn't been a Rachael Ray Wednesday or a Food Star Friday in what seems like forever! So I sat down and put on my thinking cap to figure out what recipe I wanted to make.

Last weekend I had a houseful with Kevin, Seth, Dylan, and Dylan's girlfriend. I knew I wanted to make something that would fill them up but also reheat well for leftovers. So I decided on one of Rachael's many mac and cheese recipes.

I personally love mac and cheese and there isn't much I wouldn't like mixed in really, but this one is one of my favorites. I know the first time I mentioned this combination to my family there were a few faces that looked a bit skeptical. Not after I made it. It was eaten in one night! And trust me this recipe can feed quite a few. I always know when it is a pasta recipe that Rachael says will feed 6 there will easily be enough to feed 10....or MORE! I remember one time my father said, "Feeds 6 what? Linebackers?".

Speaking of my father, as you know from my past posts he could be a very picky eater. Well not picky so much as he was from Iowa farm country so he liked meat and potatoes, not foo foo fancy stuff. Well he shocked me because he really liked this mac and cheese. So that was another reason I knew I wanted to make this one again.

Another great thing about this recipe is how simple it is to put together. Bing bam boom you've got dinner on the table!


Reuben Mac and Cheese

  • 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 a 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.



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4 comments:

  1. I love Reubens and I love mac and cheese - a match truly made in heaven!! ~Megan

    ReplyDelete
  2. Thanks Megan, I thought so too!!

    ReplyDelete
  3. wow... corned beef mac and cheese... has everything I like... The corkscrew pasta hold the cheese much better than elbow mac... And of course you need three cheese! Now I am intrigued by the corned beef and sauerkraut... This just sounds amazing on all levels

    and keep it under your hat, but I love Rachael Ray.

    ReplyDelete

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