Reuben Mac and Cheese
A decadent and comforting casserole that reimagines the classic Reuben sandwich. Tangy sauerkraut, savory corned beef, and nutty Swiss cheese mingle in a creamy, cheesy sauce, all atop a bed of tender egg noodles and crowned with a crispy rye-panko crust. It's a delightful twist on a familiar favorite, perfect for a cozy night in or a crowd-pleasing gathering.
Nutrition
-
Carbohydrate
57 g
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Cholesterol
127 mg
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Fiber
4 g
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Protein
29 g
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Saturated Fat
15 g
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Sodium
1230 mg
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Sugar
7 g
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Fat
28 g
-
Unsaturated Fat
0 g
DIRECTIONS
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01 Step
Recipe View
5 mins
Preheat oven to 350 degrees F (175 degrees C). Butter a 2-quart casserole dish. (5 minutes)
02 Step
Recipe View
5 mins
Place torn rye bread into a food processor and pulse several times to make crumbs; combine rye crumbs with panko crumbs in a bowl and set aside. (5 minutes)
03 Step
Recipe View
5 mins
Bring a large pot of lightly salted water to a boil. Cook egg noodles in the boiling water, stirring occasionally until cooked through but firm to the bite, about 5 minutes. Drain noodles and set aside. (10 minutes)
04 Step
Recipe View
20 mins
Melt 3 tablespoons butter in a large saucepan over medium heat; cook and stir onion until lightly browned, about 15 minutes. Season with salt and black pepper; stir in brown mustard. Remove from heat, stir in flour until smooth, and gradually whisk in milk. Sauce will thicken. Whisk 1 1/2 cup Swiss cheese into the sauce, stirring until the cheese has melted and the sauce is smooth. Stir sauerkraut with about 1 tablespoon of reserved juice and corned beef into the cheese sauce. (25 minutes)
05 Step
Recipe View
5 mins
Transfer cooked noodles to the prepared casserole dish and pour in the sauce; stir to combine. Sprinkle remaining 1 1/2 cup Swiss cheese in an even layer over the top. (5 minutes)
06 Step
Recipe View
25 mins
Bake casserole in the preheated oven until bubbling, about 20 minutes. Remove casserole from oven and set the oven to broil. (20 minutes)
07 Step
Recipe View
2 mins
Stir 3 tablespoons melted butter into the reserved rye and panko crumbs until thoroughly combined and sprinkle top of casserole with rye crumb mixture. Return to oven and broil until the crumbs are golden brown, about 2 more minutes. Watch carefully to prevent burning. (5 minutes)
For an extra layer of flavor, consider using smoked Swiss cheese.
If you don't have rye bread, you can substitute with another hearty bread like sourdough or pumpernickel.
Adjust the amount of sauerkraut and corned beef to your liking.
The reserved sauerkraut juice adds a tangy depth to the sauce, but be careful not to add too much, as it can make the casserole watery.
Feel free to add a pinch of caraway seeds to the rye crumb topping for a more authentic Reuben flavor.
Make sure to watch carefully while broiling to prevent the topping from burning.
RECIPE REVIEWS
Avarage Rating:
4.2/ 5 ( 18 Ratings)
Total Reviews: (5)
Stone Macgyver
May 21, 2025I was a bit skeptical at first, but this recipe exceeded my expectations. It's a delicious and creative way to use leftover corned beef.
Marty Koss
May 3, 2025This was a hit! My family loved the combination of flavors, and the rye crumb topping added a nice crunch.
Flavio Roob
Apr 12, 2025The sauce was a little too thick for my liking, so I added a bit more milk to thin it out. Overall, a great recipe!
Shawn Rippinfisher
Dec 15, 2024This is now a staple in our house. So easy to make and everyone enjoys it!
Giovanna Gleichner
Nov 17, 2024I didn't have any rye bread on hand, so I used sourdough instead. It still turned out great!