| Level: | Easy |
| Total: | 35 min |
| Prep: | 20 min |
| Cook: | 15 min |
| Yield: | 6 servings |
Ingredients
- 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
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 754 |
| Total Fat | 32 g |
| Saturated Fat | 15 g |
| Carbohydrates | 77 g |
| Dietary Fiber | 6 g |
| Sugar | 9 g |
| Protein | 40 g |
| Cholesterol | 98 mg |
| Sodium | 1714 mg |
Reviews
12-13-23 served with a dollop of home made thousand island dressing. Yummy.
So Darn Good! I love Reuben Sandwiches & Mac & Cheese. Why not blend together? Hubby and 5 kids loved it. I will make it again!
WOW! This was fantastic! Even my husband said “it was okay” and he doesn’t like anything. I absolutely LOVE reuben sandwichs and macaroni and cheese so this was a wonderful combo. It was pretty easy to make too. Will be making this often!
I have to agree with a little bit of every body’s feedback. I think it was certainly costly. I decided not to go with the gruyere and added just more chedder. Nobody mentioned how salty this dish is! Wheww! I needed many glasses of water after eating this. Ohhh and don’t go overboard with making your own breadcrumbs. Store bought works just fine! Lastly, I didn’t broil the dish I simply baked it for 20min.
I added in some spicy brown mustard and it made the flavors pop! After everything was dished up I then added a teaspoon of thousand dressing and it was perfect. As a college student this was easy, cheap ingredients and lasted a few days. Perfect! I recommend to anyone who loves a rueben
My family loved this…Was so simple and easy
I am thinking of making this for Mother’s day for my mom and MIL. They both LOVE Ruebens. I am thinking of just using mustard powder and Thousand Island Dressing in the cheese sauce. Any thoughts? I hate mustard…so that’s why I am thinking of doing this! :
I LOVE THIS RECIPE!!! I upped the sauce by another tbsp of butter/flour and milk as a few others mentioned. I also added WAY more cheese…but I’m a cheese lover. It turned out really awesome! It fit in a 9×13 pan for me and I plan on eating off this all week! Thanks Rachel!
LOVE this recipe!
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.