by Aliwaks
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my 56 recipes »
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1 Box Elbow Macaroni (1#) Ask a question about this ingredient
3 cups Light Cream (or Heavy) Ask a question about this ingredient
1.5 Cup Shredded Gruyere Ask a question about this ingredient
1.5 Cup Shredded Monterey Jack Ask a question about this ingredient
1 cup Yellow American Cheese, chopped in to bits Ask a question about this ingredient
2 tablespoons Grainy Mustard Ask a question about this ingredient
1 tablespoon Smoked paprika Ask a question about this ingredient
2 cups Cubed pastrami (medium dice) Ask a question about this ingredient
4 slices toasted seeded rye Ask a question about this ingredient
2 tablespoons melted butter Ask a question about this ingredient
1.5 cups drained sauerkraut Ask a question about this ingredient
3/4 cups additional- Shredded gruyere or if you can find it Dry Jack (pref Vella) Ask a question about this ingredient
1/4 cup Russian Dressing Ask a question about this ingredient
Butter Rye Topping (can be done day ahead) Grind rye toast in food processor to medium fine crumb Mix with melted butter, set aside Boil 4 quarts heavily salted water Add pasta Bring water back up to boil, boil 4 minutes Pasta should be slightly less than al dente…not soft with the tiniest bit of white visible when you bite into it Reserve 1.5 cups pasta water Drain pasta
Ask a question about this stepBoil 4 quarts heavily salted water Add pasta Bring water back up to boil, boil 4 minutes Pasta should be slightly less than al dente…not soft with the tiniest bit of white visible when you bite into it Reserve 1.5 cups pasta water Drain pasta
Ask a question about this stepIn same pot add heavy cream, bring to a simmer over a medium flame
Ask a question about this stepLet cook a few minutes until reduces slightly, adjust flame to low Whisk in mustard & paprika
Ask a question about this stepAdd cheese in 3 parts whisking each time to incorporate Sauce should be creamy, if it is too thick add reserved pasta water slowly until velvet-y Gently stir in pasta Add more pasta water if needed End result should be a smooth slightly liquid sauce; the pasta will absorb the liquid as it bakes.
Ask a question about this stepButter or Spray an ovenproof casserole dish Pour in Pasta/Cheese mixture in to prepared dish Gently stir in pastrami Strew Sauerkraut evenly across the top Sprinkle Reserved Gruyere/Dry Jack over top Cover with Buttered Rye Crumbs Bake @ 350 till bubbly (@ 20 - 30 minutes) Let rest 5-10 minutes before serving Drizzle Russian Dressing across top to serve
Ask a question about this stepGreat 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
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Kim is a pastry chef & author of the award-winning whole grain baking book Good to the Grain.
