Get ready to experience a flavor explosion that will revolutionize your comfort food game! Imagine the classic, creamy goodness of mac and cheese colliding with the iconic Reuben sandwich in one mind-blowing dish. This isn't just another mac and cheese recipe - it's a culinary adventure that combines the tangy punch of sauerkraut, the rich depth of corned beef, and the melty magic of Swiss cheese into a single, irresistible creation that will have your taste buds doing a happy dance!
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: American
Serves: 6 servings
Ingredients
- 8 ounces elbow macaroni
- 2 cups shredded Swiss cheese
- 1 cup sauerkraut, drained
- 1 cup cooked corned beef, chopped
- 1/4 cup thousand island dressing
- 2 tablespoons butter
- 2 tablespoons flour
- 2 cups milk
- Salt and pepper to taste
Instructions
- Begin by gathering all your ingredients: 8 ounces of elbow macaroni, 2 cups of shredded Swiss cheese, 1 cup of drained sauerkraut, 1 cup of chopped cooked corned beef, 1/4 cup of Thousand Island dressing, 2 tablespoons of butter, 2 tablespoons of flour, 2 cups of milk, and salt and pepper to taste.
- In a large pot, bring salted water to a boil. Once boiling, add the elbow macaroni and cook according to package instructions until al dente. This usually takes about 7-8 minutes. Stir occasionally to prevent sticking.
- While the macaroni is cooking, prepare the cheese sauce. In a medium saucepan, melt the 2 tablespoons of butter over medium heat.
- Once the butter has melted, add the 2 tablespoons of flour to the saucepan. Whisk the flour and butter together to form a roux, cooking for about 1-2 minutes until the mixture is bubbly and slightly golden.
- Gradually pour in the 2 cups of milk while continuously whisking to avoid lumps. Keep whisking until the mixture thickens, which should take about 5-7 minutes.
- Once the sauce has thickened, reduce the heat to low and add the 2 cups of shredded Swiss cheese. Stir until the cheese has melted completely and the sauce is smooth.
- After the macaroni is cooked, drain it and return it to the pot. Pour the cheese sauce over the macaroni and stir to combine thoroughly.
- Add the drained sauerkraut, chopped corned beef, and 1/4 cup of Thousand Island dressing to the macaroni and cheese mixture. Stir until all ingredients are well incorporated.
- Season the mixture with salt and pepper to taste. Mix well to ensure even seasoning.
- Preheat your oven to 350°F (175°C). Transfer the Reuben mac and cheese mixture into a greased 9x13 inch baking dish, spreading it out evenly.
- For a crispy topping, you can optionally sprinkle additional shredded Swiss cheese on top of the mac and cheese before baking.
- Bake in the preheated oven for 20 minutes, or until the top is bubbly and golden brown.
- Once baked, remove from the oven and let it cool for a few minutes before serving. Enjoy your delicious Reuben Mac n Cheese!
Tips
- Use high-quality corned beef for maximum flavor - deli-sliced or leftover from a previous meal works perfectly.
- Drain the sauerkraut thoroughly to prevent your mac and cheese from becoming watery.
- For extra crispiness, consider adding breadcrumbs on top before baking.
- Don't overcook the pasta - aim for al dente to prevent mushy mac and cheese.
- Whisk continuously when making the cheese sauce to ensure a smooth, lump-free texture.
- Let the dish rest for a few minutes after baking to allow the sauce to set and make serving easier.
- For a lighter version, you can use low-fat milk and reduced-fat cheese without sacrificing too much flavor.
Nutrition Facts
Calories: 450kcal
Carbohydrates: 30g
Protein: 25g
Fat: 28g
Saturated Fat: 15g
Cholesterol: 95mg
