Serves 6-8




Bring a large pot of water to a boil for the pasta. Salt the water and cook the pasta to al dente.

While the pasta cooks, place crackers in a food processor. Add the parsley and paprika to the crackers and process into "breadcrumbs"; reserve. **Don't have a food processor? Just toss the crackers in a plastic zip-loc and crush. Pour into a bowl and mix paprika and finely chopped parsley.

Heat a saucepot over medium heat. Add the 1 tablespoon Extra-Virgin Olive Oil to the pot and heat. Whisk in the flour for 1 minute, then add the milk. Season the sauce with salt and pepper, thicken for 5-6 minutes, then stir in the mustard. Melt two-thirds of the combined cheeses into the sauce.

Pre-heat the broiler.

Drain the pasta and return it to the hot pot. Toss the hot pasta with the chopped meat and sauerkraut to combine, then stir in the cheese sauce and coat. Transfer the mac 'n cheese to a casserole dish and top with the "cracker-crumbs" and remaining cheese. Brown under the broiler for 3-4 minutes and serve.

~ Lindsay

Original recipe for Reuben Mac N Cheese by Rachael Ray. Recipe from www.rachaelray.com.