Reuben Macaroni and Cheese

Written by Chronicle Staff. Posted in Dining & Entertainment

Published on March 10, 2021 with No Comments

  • 1 (1 pound box) cellentani pasta, cooked al dente
  • 1 ½ cups half-and-half
  • 16 ounces Swiss cheese, shredded
  • 6 ounces Provolone cheese, shredded
  • 6 large eggs, lightly beaten
  • 3/4 cup sour cream
  • 8 ounces cream cheese, softened
  • 1 stick (8 Tablespoons) butter, divided
  • 1/2 teaspoon caraway seed
  • ½ teaspoon cracked black pepper
  • 1 pound corned beef, cubed
  • 1 cup Frank’s Kraut, drained
  • 1/4 cup Thousand Island dressing
  • 4 small slices Rye bread, toasted
  • 1/4 cup fresh parsley


  1. Preheat oven to 350 degrees. Spray a 3-quart baking dish with non-stick spray; set aside.
  2. In a large pot, cook pasta according to package directions just until al dente; drain. Return pasta to pot. Stir in half-and-half, cream cheese, Swiss cheese and Provolone. Cook on low heat until cheese is melted.
  3. Melt 6 Tablespoons butter. In a medium bowl, whisk eggs together with sour cream until combined. Add in melted butter, mix. Mix in caraway seeds and fresh ground black pepper.
  4. Cube corned beef into small pieces, and drain liquid from the kraut. Add both of these plus the Thousand Island dressing into the pasta/cheese mixture.
  5. Stir in egg mixture into pasta mixture in pot.
  6. Spread mixture in prepared dish. Bake, uncovered, for 30 minutes.


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