Cooking Rachael Ray’s Reuben Mac & Cheese

I love a good mash-up, that old peanut butter and chocolate two great tastes that taste great together thing. Give me a good comic book crossover or a movie that combines two of my favorite genres well and I’m a happy guy. That also translates to food, of course. I mean, if you like mac and cheese and Reuben sandwiches, why wouldn’t you like a Reuben Mac & Cheese?

I first had this dish, invented by Rachael Ray and posted over on FoodNetwork’s website, years ago when my wife was making dinners. She knew of my separate loves, saw this recipe and figured I’d like the combination of the two. Of course, she was right on the money and it has become a somewhat regular addition to our menu (as much as I repeat dishes, which isn’t all that often, really).

As far as the making of this dish goes, it’s not all that different from making any other mac and cheese. You’re cooking the pasta while also putting together the cheese sauce and making breadcrumbs. The newness comes in the ingredients, which include rye breadcrumbs that you make and the inclusion of spicy mustard, corned beef and sauerkraut which you can’t really see in that first photo. The result is the creamy goodness of mac & cheese combined with the salty brininess of corned beef and the sourness of sauerkraut along with the bitterness of the toasty rye bread crumbs on top. So, really, you’re getting everything but sweetness in this dish which makes it a real party for your tongue. It’s amazing how versatile of a dish mac & cheese can be!

I was glad that this recipe turned out so well because I also recently made The Neeleys’ Macaroni & Cheese and was disappointed. Even though it had crispy bacon mixed in the lack of  breadcrumbs and Swiss called for in the recipe really lessened it. So, it was a bummer that the recipe didn’t really do much for me, but on the positive side, it made me realize some key components in my like of mac & cheese recipes. I love the toasty breadcrumbs and that added crunch, it’s as much a flavor thing as a texture thing, but the Swiss cheese also adds a depth of flavor, an almost-sourness or bitterness that makes things a little funkier. I also learned that bacon can and should be added to mac & cheese whenever possible.

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