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Reuben Mac and Cheese

IngredientsCheese, Pasta
Day PartDinner
Menu PartEntree
Cuisine TypeAmerican

2510 Restaurant
Wausau, Wis.

The inspiration for this recipe came from the deli side of this hybrid operation that combines a deli, bakery and restaurant in one building. The mac and cheese features the flavors of a traditional Reuben sandwich—sauerkraut, corned beef and melted Swiss cheese—differentiated with 2510 Restaurant’s signature Reuben dipping sauce.


7 oz. cavatappi pasta
4 tbsp. butter
1 tbsp. minced fresh garlic
5 oz. slow-roasted corned beef brisket
3 oz. sauerkraut 
1 tsp. granulated garlic
1 tsp. ground black pepper
1 tsp. salt
2 tbsp. flour
1 1/2 oz. 1000 island dressing
1 1/2 oz. French dressing
8 oz. heavy cream
4 oz. shredded Swiss cheese
1 oz. crushed seasoned bread crumbs 
Fresh parsley, for garnish


  1. Cook pasta in boiling water until al dente; drain and set aside.
  2. In large saucepan over medium heat, melt better. Add fresh garlic and cook 3 minutes. Stir in corned beef, sauerkraut, granulated garlic, black pepper and salt; saute 6 to 8 minutes.
  3. Stir in flour, dressings and cream until blended. Stir in cheese; cook until melted and smooth. 
  4. Pour sauce over pasta and top with bread crumbs. Serve immediately, or bake in 350 F oven for 10 to 15 minutes until golden. Garnish with parsley.

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