Turn a beloved sandwich into a bowl of reuben mac and cheese with 3 different cheeses, corned beef, sauerkraut, and Thousand island dressing.
Why do I enjoy St. Patrick’s Day so much? While you may think the menu is limited to corned beef, cabbage, Guinness, and shamrock shakes, I would disagree. Since it’s not a holiday ruled by tradition I think it lends itself to my desire to not make the same thing every year (a desire that becomes a battle at Thanksgiving).
As such, every year I strive to bust out all the creative ideas that St. Patrick’s Day has to offer. Just take a look at the 30 (and counting) St. Patrick’s Day tagged recipes in my archive. The possibilities are endless!
After already sharing 4 delicious corned beef recipes, in most recent years I’ve been going outside the box a little by coming up with alternative St. Patrick’s Day meals: two different pizzas, a Reuben burger, Reuben taquitos, a rutabaga and corned beef hash, and a Guinness beef stew.
Don’t get me wrong, I love me some corned beef and cabbage and will likely revisit one of the four this year. But like most holidays, I tend to celebrate for more than one day. And today it’s time to load up on the cheese!
Using my go-to mac and cheese base recipe, I came up with a reuben version incorporating Irish sharp white cheddar, Irish Swiss, Gruyere, corned beef, sauerkraut, Thousand island dressing, caraway seeds and even rye bread crumbs for topping. To seal the deal, I also stumbled upon shamrock shaped pasta just prior to making it. It’s like it was meant to be!
- Corned beef and Cabbage Soup by A Day in the Life on the Farm
- Corned Beef Hash with Yukon Gold potatoes and Chilies by Karen’s Kitchen Stories
- Hunter’s Beef Stew by Snehas Recipe
- Palusami – Samoan Stewed Greens by Pandemonium Noshery
- Reuben Pizza by Palatable Pastime
- 8 oz. favorite pasta shape (I used shamrock)
- 2-1/2 cups whole milk, warmed
- 5 Tbsp unsalted butter
- 1/4 cup all-purpose flour
- Salt and pepper, to taste
- 8 oz. Irish sharp white cheddar cheese, grated
- 2 oz. Irish Swiss cheese, grated
- 2 oz. Gruyere cheese, grated
- 1/2 cup chopped, cooked corned beef
- 1/2 cup sauerkraut, drained
- 1/4 cup Thousand Island dressing
- 1-2 tsp caraway seeds
- 1/4 cup rye bread crumbs
- Preheat oven to 375 degrees. Grease an 11×7-inch (about 2 quarts) casserole dish and set aside.
- Cook pasta according to package directions until just barely al-dente (about 1 minute less than recommended cook time). Drain and set aside.
- Meanwhile, in a large saute pan over medium heat add butter and melt until frothy. Add flour and whisk until smooth. Continue cooking until it begins to bubble and turn golden, about 2-3 minutes. Slowly pour in milk, whisking vigorously, until all the milk is incorporated and mixture is smooth (will clump but keep whisking).
- Continue to cook over medium heat, whisking regularly, until sauce has thickened slightly, about 8-10 minutes. Remove from heat and whisk the salt and pepper. Slowly add cheeses (except a 1/2 cup mixture), a handful at a time, whisking until melted before adding more. Stir in pasta, corned beef, sauerkraut, and caraway until evenly coated.
- Pour into the prepared dish. Sprinkle with reserved cheese and breadcrumbs over top. Bake for 15-20 minutes or until filling is bubbling, then broil for 1-2 minutes or until breadcrumbs are golden brown. Remove from heat and allow to cool for 10 minutes before serving.
One year ago: Nutella & Oreo Car Bomb Lasagna
Two years ago: Small Batch Green Velvet White Chocolate Chip Cookies
Five years ago: Nutella Fruit Dip
Source: Adapted from my Rosemary Mac & Cheese.