- 8 ounces large elbow macaroni
- 1/4 cup butter
- 1/4 cup all-purpose flour
- 1/2 teaspoon spicy brown mustard
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/8 teaspoon cayenne pepper, or to taste
- 1/8 teaspoon garlic granules
- 1 cup half-and-half
- 1 cup whole milk
- 12 ounces shredded aged Gouda cheese (such as Frisian Farms®), divided
- 4 ounces chevre (goat cheese)
- 1 1/2 ounces blue cheese (such as Maytag®), divided
- 1 cup diced corned beef, warmed
- 1/2 cup sauerkraut (such as Frank's®), warmed
- 1/4 cup Thousand Island dressing
- 6 slices rye bread
- Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain and set aside.
- Meanwhile, melt butter in a large skillet over medium-high heat. Whisk flour in gradually until smooth. Cook and whisk continually for 2 minutes. Add mustard, salt, pepper, cayenne, and garlic; stir to combine. Gradually whisk in half-and-half and milk. Cook, whisking continually, until thickened, 8 to 10 minutes. Add 9 ounces Gouda cheese and stir. Add chevre and 1 ounce blue cheese and stir until smooth. Remove skillet from heat. Stir cooked macaroni into cheese mixture.
- Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
- Divide macaroni and cheese into 6 greased 6-inch cast iron skillets. Top each with corned beef, sauerkraut, a drizzle of Thousand Island dressing, and equal amounts of remaining Gouda and blue cheeses.
- Broil skillets in the preheated oven until cheese is golden brown, 3 to 5 minutes.
- Toast rye bread in a toaster and cut each slice diagonally into points. Serve rye bread with Reuben mac.
06/15/2019
recipepes.com
reuben mac, recipe
PT15M
PT1H
5
455 calories
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