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Ingredients

8 ounces large elbow macaroni ¼ cup butter ¼ cup all-purpose flour ½ teaspoon spicy brown mustard ¼ teaspoon salt ¼ teaspoon ground black pepper ⅛ teaspoon cayenne pepper, or to taste ⅛ teaspoon garlic granules 1 cup half-and-half 1 cup whole milk 12 ounces shredded aged Gouda cheese (such as Frisian Farms®), divided 4 ounces chevre (goat cheese) 1 ½ ounces blue cheese (such as Maytag®), divided 1 cup diced corned beef, warmed ½ cup sauerkraut (such as Frank's®), warmed ¼ cup Thousand Island dressing 6 slices rye bread

Nutrition Info

756.5 calories carbohydrate: 56.1 g cholesterol: 140.1 mg fat: 44.1 g fiber: 3.5 g protein: 34.3 g saturatedFat: 25.3 g servingSize: - sodium: 1517.4 mg sugar: 8.2 g transFat: : - unsaturatedFat: : -

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.

6 servings

Not your typical mac and cheese. This recipe won 1st place at the Iowa State Fair.