Reuben Mac n' Cheese

Rachael Ray is one of those chefs that you either love or hate. I'm somewhere in the middle. You'll never hear me say EVOO and I wouldn't want to spend an evening with her, but damn can the woman cook. Somehow she whips out 30 minute meals that really are good. I love stuff stirred into mac and cheese and Rachael Ray has a bunch of great recipes. This one promises not to disappoint. It's two of my favorite things combined. I didn't get pictures of the process on this one, sorry guys. But the final product looks great.

You can find the original recipe here. Essentially, you make a cheese sauce with swiss, cheddar and gruyere, stir in corned beef and sauerkraut, then top with rye bread crumbs. It's so good! It's all the delicious reuben flavors in a creamy, wonderful mac and cheese.

The recipe calls for 3/4 of a pound of ground beef and a pound of sauerkraut. I used half a pound of both and found it to be just right, but that's how I prefer my reuben. I also used seeded rye, because I like the extra kick of flavor, but I'm sure this would be just as good with un-seeded. I hope you enjoy this recipe as much as I did. If you do, I would recommend her Philly cheesesteak mac and cheese and the crab and corn chowder mac.