Name: Reuben Mac and Cheese
Prep time: 40 min
Total time: 50 min
Yield: 6
Ingredients: 1 lb. elbow macaroni or other short pasta; 2 tbsp. olive oil; 1 medium onion; Kosher salt and pepper; 1 clove garlic; 1 tbsp. all-purpose flour; 1 1/2 c. whole milk; 4 oz. low-fat cream cheese; 3 tbsp. Dijon mustard; 1/4 tsp. freshly grated or ground nutmeg; tsp. cayenne; 8 oz. extra-sharp Cheddar; 8 oz. Gruyère; 8 oz. sauerkraut; 8 oz. deli corned beef; 4 slice rye bread

Step 1Heat oven to 425 degrees F. Oil a shallow 3-quart baking dish six 2-cup ramekins. Cook the pasta according to package directions.

Step 2Meanwhile, heat 1 tablespoon of the oil in a large skillet over medium-low heat. Add the onion, 3/4 teaspoon salt, and 1/4 teaspoon pepper and cook, covered, stirring occasionally, until very tender, 8 to 10 minutes. Stir in the garlic and cook for 1 minute. Sprinkle the flour over the onion mixture and cook, stirring, for 1 minute.

Step 3Whisk in the milk and bring to a simmer. Whisk in the cream cheese, mustard, nutmeg, and cayenne until blended. Stir in the Cheddar and Gruyère and simmer, stirring occasionally, until cheese is melted and the mixture has slightly thickened, 1 to 2 minutes.

Step 4Toss the pasta with the cheese sauce, fold in the sauerkraut and corned beef, and transfer to the prepared baking dish. In a small bowl, toss together the rye bread pieces, remaining tablespoon oil, and 1/4 teaspoon each salt and pepper. Bake until golden brown, 10 to 12 minutes.

Reuben Mac and Cheese

Ingredients

Directions

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