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St. Patty’s Reuben Mac & Cheese

March 15, 2012

St. Patty’s Reuben Mac & Cheese

St. Patty’s Reuben Mac & Cheese
Recipe and Image courtesy Eryn, www.uglyfoodtastesbetter.com   

With St. Patrick’s Day falling on a Saturday, there will no doubt be plenty of partying!  This Reuben Mac & Cheese, courtesy of food blogger, Eryn –www.uglyfoodtastesbetter.com – should feed a small army.  It’s a perfect dish to bring to any St. Patty’s festivity.  Eryn entered it in a Mac ‘n’ Cheese Takedown (Warning! – this recipe is not for the health-conscious or weak of stomach), and although she didn’t take first prize – L – we think it’s a winner.  There’s even a cooking lesson thrown in for good measure.  Thanks, Eryn!

Ingredients –

sauce -
4 cups Jarlsberg cheese
4 cups shredded gouda
8 tablespoons butter
1/2 cup all purpose flour
2 cups heavy cream
4 1/2 cups whole milk
1 TB fresh ground pepper

“filling”
1 corned beef – slow cooked for 7 hours, then shredded
1 big package sauerkraut, i used Sabrett’s
1 big bottle Thousand Island dressing

breadcrumb top -
3/4 loaf rye bread
1/2 stick butter
1 tsp mustard powder

2 boxes Cavatappi pasta, or pasta of choice, cooked very al dente, drained, and rinsed with cold water

First you want to make a roux. Get a stock pot and melt your butter very gently so it doesn’t break down, then sprinkle in the flour whilst whisking until you have a beautiful, gooey yellow paste at the bottom of your pan.  Then start whisking in your cream and milk, and congratulations! You have just made a bechamel! Add the pepper and heat your sauce, stirring constantly and being careful not to burn it, and then starting adding the cheeses, stirring, stirring, stirring. While this is happening, put your sauerkraut in a sauce pan with a 1/2 cup of beer and heat.

Now you can lower the burner to just keep it warm, and add in your pasta, and enjoy the sounds of mixing it together! : ) In a separate bowl, mix your corned beef shreds with the sauerkraut (do not drain) and thousand island. Then pile this into your pot. Marvel at the freakish amount of mac and cheese you have just made.

For the breadcrumb top, cut your bread in to cubes and spray with olive oil and coat with mustard powder. Toast for 15-20 minutes at 350 degrees. Then get lazy and toss them in to a food processor, or if you have had an especially trying day, pulverize in a bag with a hammer or mallet. Mix with melted butter and add more mustard powder if you think it needs some. Spread atop your mac n cheeses and bake that baby for about 40-45 minutes at 350. Then devour.

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