Ingredients
1 lb. cavatappi
8 tbsp. butter, divided
1 c. panko bread crumbs
1 tsp. caraway seeds
1 c. freshly grated Parmesan, divided
Kosher salt
6 tbsp. all-purpose flour
5 1/2 c. whole milk
3 1/2 c. shredded cheddar
2 c. shredded Swiss
1 c. sauerkraut, drained and squeezed dry
10 oz. corned beef, sliced and cut into 1" pieces
Freshly ground black pepper
Russian dressing, for serving
Preparation
Step 1Preheat oven to 400°. In a large pot of boiling salted water, cook pasta until barely al dente. Drain immediately.Step 2Melt butter in the same large pot you used for pasta. Remove and transfer 2 tablespoons butter to a medium bowl. Add panko, caraway seeds, ½ cup Parmesan, and ½ teaspoon salt to bowl and toss. Reserve for topping.Step 3Add flour to pot with butter and whisk until foaming and a light pale roux paste forms. Whisking constantly, slowly add about ¼ cup milk to roux until completely incorporated. Continue to gradually whisk in milk, very slowly, until mixture is bubbly and thickened. Step 4Turn off heat and whisk in cheddar, Swiss, and remaining ½ cup Parmesan until melty. Mix in pasta, sauerkraut, and corned beef. Season with salt and pepper. Transfer to a 9"-x-13" baking dish and top with panko mixture.Step 5 Bake until cheese is bubbly and panko is golden, about 15 minutes.Step 6Serve with Russian dressing on the side.
Have you made this yet? Let us know how it went in the comments below!
