Pastrami Rueben Mac & Cheese

• 1 Box Elbow Macaroni (1#)
• 3 cups Light Cream (or Heavy)
• 1.5 Cup Shredded Gruyere
• 1.5 Cup Shredded Monterey Jack
• 1 cup Yellow American Cheese, chopped in to bits
• 2 tablespoons Grainy Mustard
• 1 tablespoon Smoked paprika
• 2 cups Cubed pastrami (medium dice)
• 4 slices toasted seeded rye
• 2 tablespoons melted butter
• 1.5 cups drained sauerkraut
• 3/4 cup additional- Shredded gruyere or if you can find it Dry Jack (pref Vella)
• 1/4 cup Russian Dressing

1. Butter Rye Topping (can be done day ahead)rnrnGrind rye toast in food processor to medium fine crumbrnMix with melted butter, set asidernrnrnrnBoil 4 quarts heavily salted waterrnAdd pastarnBring water back up to boil, boil 4 minutesrnPasta should be slightly less than al dente...not soft with the tiniest bit of white visible when you bite into it rnReserve 1.5 cups pasta waterrnDrain pasta
2. Boil 4 quarts heavily salted waterrnAdd pastarnBring water back up to boil, boil 4 minutesrnPasta should be slightly less than al dente...not soft with the tiniest bit of white visible when you bite into it rnReserve 1.5 cups pasta waterrnDrain pasta
3. In same pot add heavy cream, bring to a simmer over a medium flame
4. Let cook a few minutes until reduces slightly, adjust flame to low Whisk in mustard & paprika
5. Add cheese in 3 parts whisking each time to incorporaternSauce should be creamy, if it is too thick add reserved pasta water slowly until velvet-yrnGently stir in pasta rnAdd more pasta water if needed End result should be a smooth slightly liquid sauce; the pasta will absorb the liquid as it bakes.
6. Butter or Spray an ovenproof casserole dishrnPour in Pasta/Cheese mixture in to prepared dishrnGently stir in pastrami Strew Sauerkraut evenly across the toprnSprinkle Reserved Gruyere/Dry Jack over toprnCover with Buttered Rye CrumbsrnBake @ 350 till bubbly (@ 20 - 30 minutes)rnLet rest 5-10 minutes before serving Drizzle Russian Dressing across top to serve
7. Great sides include: Cole Slaw, Broccoli Salad, Cucumber Salad or Just Big Green Crunchy Salad..any thing with lots of crunch and acid to balance out the richness

elbow macaroni, light cream, gruyere, shredded monterey jack, american cheese, grainy mustard, paprika, seeded rye, butter, sauerkraut, gruyere, russian dressing

Taken from food52.com/recipes/8683-pastrami-rueben-mac-cheese (may not work)