Name: Reuben Mac & Cheese
Prep time: 20 min
Total time: 1 h 5 min
Yield: 8 serving(s)
Ingredients: 1 lb. cavatappi; 8 tbsp. butter, divided; 1 c. panko bread crumbs; 1 tsp. caraway seeds; 1 c. freshly grated Parmesan, divided; Kosher salt; 6 tbsp. all-purpose flour; 5 1/2 c. whole milk; 3 1/2 c. shredded cheddar; 2 c. shredded Swiss; 1 c. sauerkraut, drained and squeezed dry; 10 oz. corned beef, sliced and cut into 1" pieces; Freshly ground black pepper; Russian dressing, for serving

Step 1Preheat oven to 400°. In a large pot of boiling salted water, cook pasta until barely al dente. Drain immediately.

Step 2Melt butter in the same large pot you used for pasta. Remove and transfer 2 tablespoons butter to a medium bowl. Add panko, caraway seeds, ½ cup Parmesan, and ½ teaspoon salt to bowl and toss. Reserve for topping.

Step 3Add flour to pot with butter and whisk until foaming and a light pale roux paste forms. Whisking constantly, slowly add about ¼ cup milk to roux until completely incorporated. Continue to gradually whisk in milk, very slowly, until mixture is bubbly and thickened.

Step 4Turn off heat and whisk in cheddar, Swiss, and remaining ½ cup Parmesan until melty. Mix in pasta, sauerkraut, and corned beef. Season with salt and pepper. Transfer to a 9"-x-13" baking dish and top with panko mixture.

Step 5 Bake until cheese is bubbly and panko is golden, about 15 minutes.

Step 6Serve with Russian dressing on the side.

Reuben Mac & Cheese

Ingredients

Directions

Wildly Delicious Weeknight Dinners