Ronzoni Mac And Cheese Recipe

reuben mac and cheese

Levi Brown

If you're a fan of Reuben sandwiches, try out this mac and cheese recipe that includes sauerkraut, Dijon mustard, and rye bread croutons.

Cal/Serv: 628

Yields: 6

Prep Time: 0 hours 40 mins

Total Time: 0 hours 50 mins

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

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

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