Ingredients
1/4 c. all-purpose flour
1/4 c. butter
1 qt. whole milk
1/2 c. Vermont yellow cheddar, grated
1/2 c. yellow American cheese, grated
1/2 c. Vermont white cheddar, grated
1/2 c. mascarapone
3/4 c. Swiss cheese, grated
kosher salt
Black pepper
1/4 tsp. nutmeg, grated
1 1/2 c. rye bread croutons (1/4" cubes)
1/2 tbsp. toasted and ground caraway seeds
3 tbsp. Russian dressing
1 lb. elbow macaroni, cooked in salted water
2 1/2 c. diced braised corned beef (1/4" cubes)
1 c. pickled sauerkraut, roughly chopped
2 1/2 c. Swiss cheese
1/2 c. small diced half-sour pickles
Preparation
Step 1Make the Sauce: Combine flour and butter in saucepot and cook for 5 minutes over medium heat, while whisking. Add milk and bring to a simmer while whisking and cook over low heat for 10 minutes. Slowly add cheeses while continuing to whisk. Season with salt, black pepper, and nutmeg.Step 2Make the Pasta: Preheat oven to 350 degrees F. Toss rye bread croutons with caraway seed powder and Russian dressing. Spread on a baking sheet and toast for 4 minutes, then set aside. Step 3Raise oven temperature to 375 degrees F. In large bowl, mix cooked pasta, cheese sauce, corned beef, and sauerkraut. Place in a 9" baking pan that’s 2" deep; cover top with grated Swiss cheese. Bake until top is browned (about 30 minutes). Garnish with pickles and rye croutons.
