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Not your typical mac and cheese. This recipe won 1st place at the Iowa State Fair.

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Recipe Summary

prep:
30 mins
cook:
30 mins
total:
1 hr
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain and set aside.

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  • Meanwhile, melt butter in a large skillet over medium-high heat. Whisk flour in gradually until smooth. Cook and whisk continually for 2 minutes. Add mustard, salt, pepper, cayenne, and garlic; stir to combine. Gradually whisk in half-and-half and milk. Cook, whisking continually, until thickened, 8 to 10 minutes. Add 9 ounces Gouda cheese and stir. Add chevre and 1 ounce blue cheese and stir until smooth. Remove skillet from heat. Stir cooked macaroni into cheese mixture.

  • Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.

  • Divide macaroni and cheese into 6 greased 6-inch cast iron skillets. Top each with corned beef, sauerkraut, a drizzle of Thousand Island dressing, and equal amounts of remaining Gouda and blue cheeses.

  • Broil skillets in the preheated oven until cheese is golden brown, 3 to 5 minutes.

  • Toast rye bread in a toaster and cut each slice diagonally into points. Serve rye bread with Reuben mac.

Nutrition Facts

757 calories; protein 34.3g; carbohydrates 56.1g; fat 44.1g; cholesterol 140.1mg; sodium 1517.4mg. Full Nutrition
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