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
- Cook pasta in boiling water until al dente; drain and set aside.
- 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.
- Stir in flour, dressings and cream until blended. Stir in cheese; cook until melted and smooth.
- 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.