I’m a sucker for mac and cheese of pretty much any kind. I even like the neon orange powdered stuff. Is that bad?
So how do you feel about the flavors of a Reuben sandwich in macaroni and cheese? I feel really good about it and I’m hoping you do too! I told myself I’m going to make more healthy-ish recipes but when holidays are in the horizon, I just can’t help myself. It’s an excuse to “be bad.” It started with the Shamrock Pistachio Cookies with Bailey’s Irish Cream Glaze– which I have a TOTAL weakness for.
Then Gary made corned beef and THE BEST glaze to go on top of it. It’s crazy good! We made enough so we would have leftovers-either for sandwiches or to do something fun like this Reuben Mac and Cheese.
The idea started as a cheesy, spaghetti Reuben with ricotta cheese, but somehow turned into more of an elbow macaroni and cheese that starts with a roux and is baked in my glass baking dish. It turned out so great and is really easy! I heart the easy stuff! The real twist on this is the slight tang of the Thousand Island Dressing and Gulden’s Spicy Brown Mustard. This is a fun and festive way streeeetch leftover corned beef that feeds 4! Hope you enjoy it.
- 8 ozs. elbow macaroni
- 1 cup leftover corned beef or high quality deli corned beef, chopped
- ¾ cup canned sauerkraut, rinsed, drained well (squeeze dry)
- 3 Tbsps. butter
- 1½ Tbsps. flour
- 1½ cups whole milk
- 1 (8 oz.) package (2 cups) Swiss cheese, shredded, dived 1½ cups, ½ cup
- ¼ cup Thousand Island Salad Dressing
- 1¼ tsp. Gulden's Spicy Brown Mustard
- ½ tsp. salt
- ¼ tsp. black pepper
- ¼ cup panko bread crumbs
- Oil or butter for toasting bread crumbs
- Preheat oven to 400 degrees F.
- Boil macaroni according to package instructions minus 2 minutes or just before al dente. Drain and return to pot and toss with corned beef and sauerkraut.
- Melt butter in a medium sauce pan on medium heat and add flour and whisk together about a minute or two to make a blonde roux.
- Gently pour in milk and whisk. Cook until thick and frothy.
- Stir in 1½ cups cheese until smooth.
- Stir in salad dressing, mustard, salt and pepper.
- Pour sauce over macaroni and mix until well combined.
- Grease a 8 x 8 inch pan and add macaroni. Set aside.
- Spray a small skillet with oil or a little butter and toast the bread crumbs for 2-3 minutes over medium heat, stirring frequently, until golden brown.
- Sprinkle ½ cup remaining cheese over the macaroni and then sprinkle with toasted breadcrumbs.
- Bake 10-15 minutes until hot and bubbly.