Reuben Mac N Cheese

Indulge in the bold, tangy flavors of Reuben Mac N Cheese—a mouthwatering fusion of creamy comfort food and the classic deli sandwich. This recipe brings together tender elbow macaroni coated in a luxuriously smooth Swiss and cheddar cheese sauce, elevated with a touch of Dijon mustard and smoky paprika. The magic lies in the addition of chopped corned beef, tangy sauerkraut, and a golden-baked rye bread crumb topping, giving every bite that unmistakable Reuben sandwich vibe. Perfect for a family dinner or a crowd-pleasing potluck favorite, this cheesy casserole is baked to bubbly perfection and garnished with fresh parsley for a pop of color. Bring the flavors of your favorite deli to your table in just under an hour with this irresistible twist on mac and cheese!

Nutriscore Rating: 56/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 6

Ingredients

• 12 oz elbow macaroni
• 4 tbsp unsalted butter
• 3 tbsp all-purpose flour
• 2.5 cups milk
• 0.5 cups heavy cream
• 3 cups Swiss cheese, shredded
• 1 cup sharp cheddar cheese, shredded
• 1 tbsp Dijon mustard
• 0.5 tsp paprika
• 1 tsp salt
• 0.5 tsp black pepper
• 1 cup corned beef, chopped
• 0.75 cup sauerkraut, drained
• 1 cup rye bread crumbs
• 0.25 cup Parmesan cheese, grated
• 1 tbsp olive oil
• 2 tbsp chopped fresh parsley (optional, for garnish)

Directions

Step 1

Bring a large pot of salted water to a boil. Cook the elbow macaroni according to package instructions until al dente. Drain and set aside.

Step 2

In a large saucepan, melt 4 tablespoons of butter over medium heat. Stir in the flour and cook for 1-2 minutes, stirring constantly, to make a roux.

Step 3

Gradually whisk in the milk and heavy cream, ensuring no lumps remain. Bring to a simmer and cook until the mixture thickens, about 3-4 minutes.

Step 4

Lower the heat and stir in the shredded Swiss cheese and cheddar cheese, one handful at a time, until fully melted and smooth.

Step 5

Add the Dijon mustard, paprika, salt, and black pepper to the cheese sauce. Taste and adjust seasoning if necessary.

Step 6

Fold the cooked macaroni into the cheese sauce until evenly coated.

Step 7

Stir in the chopped corned beef and drained sauerkraut, mixing well.

Step 8

Preheat your oven to 375°F (190°C). Transfer the mixture to a greased 9x13-inch baking dish.

Step 9

In a small bowl, combine rye bread crumbs, Parmesan cheese, and olive oil. Sprinkle this mixture evenly over the top of the mac and cheese.

Step 10

Bake in the preheated oven for 20-25 minutes or until bubbly and golden brown on top.

Step 11

Remove from the oven and let sit for a few minutes. Garnish with chopped fresh parsley, if desired, and serve warm.

Nutrition Facts

Serving size	2220.7 grams (2220.7g)

Amount per serving	% Daily Value*
Calories	5694

Total Fat 324.70g	416%
Saturated Fat 167.00g	835%
Polyunsaturated Fat 1.80g
Cholesterol 906mg	302%
Sodium 9069mg	394%
Total Carbohydrate 442.00g	161%
Dietary Fiber 27.10g	97%
Total Sugars 46.70g
Protein 261.10g	522%

Vitamin D 364IU	1822%
Calcium 4941mg	380%
Iron 25mg	141%
Potassium 2158mg	46%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 51.0%

Protein: 18.2%

Carbs: 30.8%