Reuben Mac Recipe

Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water stirring occasionally until tender yet firm to the bite about 8 minutes. Drain and set aside.

Meanwhile melt butter in a large skillet over medium-high heat. Whisk flour in gradually until smooth. Cook and whisk continually for 2 minutes. Add mustard salt pepper cayenne and garlic; stir to combine. Gradually whisk in half-and-half and milk. Cook whisking continually until thickened 8 to 10 minutes. Add 9 ounces Gouda cheese and stir. Add chevre and 1 ounce blue cheese and stir until smooth. Remove skillet from heat. Stir cooked macaroni into cheese mixture.

Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.

Divide macaroni and cheese into 6 greased 6-inch cast iron skillets. Top each with corned beef sauerkraut a drizzle of Thousand Island dressing and equal amounts of remaining Gouda and blue cheeses.

Broil skillets in the preheated oven until cheese is golden brown 3 to 5 minutes.

Toast rye bread in a toaster and cut each slice diagonally into points. Serve rye bread with Reuben mac.