INGREDIENTS NEEDED
- ¼ cup all-purpose flour
- ¼ cup butter
- 1 qt whole milk
- ½ cup grated vermont yellow cheddar cheese
- ½ cup marscarpone cheese
- ¾ cup grated swiss cheese
- ¼ tsp grated nutmeg
- Salt & pepper
- ¾ lb elbow macaroni, cooked in salt water
- 2 ½ cups shredded braised corn beef
- 1 cup pickled sauerkraut, roughly chopped
- 16 slices of swiss cheese
- 16 slices brioche bread
- Additional butter, as needed to cook sandwiches
- Russian dressing for serving, optional
Method
- Whisk flour and butter together for 5 minutes over medium heat.
- Add milk and bring to a simmer while whisking. Cook for 10 minutes over low heat.
- Add grated swiss, cheddar and mascarpone cheeses while whisking.
- Season cheese sauce with salt, pepper and nutmeg.
- Mix cooked pasta, cheese sauce, corned beef and sauerkraut together in a large bowl. Cool and reserve.
- Butter the cooking side of brioche bread and layer with reserved mac reuben and sliced swiss cheese.
- Sauté in butter over a low heat for 3-4 minutes on each side while covered.