Reuben Mac n Cheese

Side Dishes | 0 comments

Shared By: Laura Woitovich

*Be sure to read all lables of all ingredients you purchase and use for this recipe. While we may list recipe ingredients below, it does not mean every manufactor’s version of that ingredient is safe


  • 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


  • 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.




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