Reuben Mac And Cheese
Serves: 2
Keyon Hand
1 January 1970
Based on User reviews:
51
Spice
55
Sweetness
48
Sourness
38
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
1 cup
Panko Bread Crumbs450 g
Egg Noodle (package)3 tbsps
Butter (melted)1 cup
Onion (chopped)1 tsp
Salt1 tsp
Ground Black Pepper1 cup
Spicy Brown Mustard3 tbsps
All-Purpose Flour3 cups
Milk (hot)Directions:
1
Preheat oven to 350 degrees F (175 degrees C)
2
Butter a 2-quart casserole dish
3
Place torn rye bread into a food processor and pulse several times to make crumbs; combine rye crumbs with panko crumbs in a bowl and set aside
4
Bring a large pot of lightly salted water to a boil
5
Cook egg noodles in the boiling water, stirring occasionally until cooked through but firm to the bite, about 5 minutes
6
Drain noodles and set aside
7
Melt 3 tablespoons butter in a large saucepan over medium heat; cook and stir onion until lightly browned, about 15 minutes
8
Season with salt and black pepper; stir in brown mustard
9
Remove from heat, stir in flour until smooth, and gradually whisk in milk
10
Sauce will thicken
11
Whisk 1 1/2 cup Swiss cheese into the sauce, stirring until the cheese has melted and the sauce is smooth
12
Stir sauerkraut with about 1 tablespoon of reserved juice and corned beef into the cheese sauce
13
Transfer cooked noodles to the prepared casserole dish and pour in the sauce; stir to combine
14
Sprinkle remaining 1 1/2 cup Swiss cheese in an even layer over the top
15
Bake casserole in the preheated oven until bubbling, about 20 minutes
16
Remove casserole from oven and set the oven to broil
17
Stir 3 tablespoons melted butter into the reserved rye and panko crumbs until thoroughly combined and sprinkle top of casserole with rye crumb mixture
18
Return to oven and broil until the crumbs are golden brown, about 2 more minutes
19
Watch carefully to prevent burning