Ingredients

• Salt
• 1 lb gluten-free pasta
• 2 slices gluten-free rye bread
• 3 Tbsp butter plus some for buttering toast
• Handful of fresh parsley leaves
• 1 tsp paprika
• 3 Tbsp gluten-free flour
• 2 cups milk
• 1/4 cup spicy brown deli mustard
• 1 cup shredded Swiss cheese
• 1 cup shredded Gruyere
• 1 cup shredded yellow Cheddar
• 3/4 lb deli corned beef, sliced as thick as bacon, chopped
• 1 lb sauerkraut, rinsed and well drained

Directions

• Bring a large pot of water to a boil for pasta.
• Salt water and cook pasta to al dente.
• While pasta cooks, toast gluten-free rye bread in toaster then butter hot bread.
• Coarsely chop bread and place in food processor.
• Add parsley and paprika to bread and process into bread crumbs, reserve.
• Heat a sauce pot over medium heat.
• 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.
• Preheat broiler.
• Drain pasta and return to hot pot.
• Toss hot pasta with chopped meat and sauerkraut to combine, stir in cheese sauce and coat.
• Transfer mac n cheese to casserole and top with bread crumbs and remaining cheese.
• Brown under broiler 3 to 4 minutes, serve.