Reuben Mac n Cheese

Ingredients

• 3 tablespoons butter plus some for buttering toast
• 1 pound pasta 
• 1 cup cheddar shredded yellow
• 0.8 pound deli corned beef thick sliced chopped
• 3 tablespoons flour all-purpose
• 1 cup gruyere cheese shredded
• 2 cups milk 
• 1 teaspoon paprika 
• 1 handful parsley leaves fresh
• 2 slices cocktail rye bread 
• 6 servings salt 
• 1 pound sauerkraut rinsed drained well
• 0.3 cup spicy brown deli mustard (recommended: Gulden's)
• 1 cup swiss cheese shredded

Equipment

• food processor
• whisk
• pot
• broiler
• toaster

Directions

1. Bring a large pot of water to a boil for the pasta. Salt water and cook pasta to al dente.
2. While pasta cooks, toast rye bread in toaster then butter hot bread. Coarsely chop bread and place in food processor.
3. Add parsley and paprika to bread and process into bread crumbs, reserve.
4. Heat a sauce pot over medium heat.
5. Add butter to pot and melt, whisk in flour 1 minute then milk. Season the sauce with salt and pepper, thicken sauce 5 to 6 minutes then stir in mustard. Melt 2/3 of the combined cheeses into the sauce.
6. Preheat broiler.
7. Drain pasta and return to hot pot. Toss hot pasta with chopped meat and sauerkraut to combine, stir in cheese sauce and coat.
8. Transfer mac n cheese to casserole and top with bread crumbs and remaining cheese. Brown under broiler 3 to 4 minutes, serve.