Reuben Mac 'n Cheese | Comfort Meal | Easy To Make | Nebraska Classic

Velvety, lush, and a touch of zest from the kraut create a must-have cozy dish that you have to try. A classic Nebraska dish with a twist will have everyone begging for the recipe. 

Today we will be giving a member shout out to Sabbiatos Artisanal Pasta and An Affair From The Heart for contributing to this blog recipe! 

Who is Sabbiatos?

Sabbiatos Artisanal Pasta is based out of Mullen, Nebraska. This pasta is made by a ranching family from a recipe a friend gave them. Her name is Chef Gisella Isidori from Italy itself! She is pictured above on the right along with Deb Cox, but it's really a whole family affair. Their family hopes to share their love for pasta with every rich flavor, and different type of pasta they have created. These pastas are the real deal! Hand made with Italian roots, and locally sourced! 

Ingredients : 

• 1 package (1 Lb.) Curvy Rigati Artisanal Pasta 
• 1 1/2 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 Tbsp.) butter
• 1/2 teaspoon caraway seed 
• 1/2 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 

Instructions:

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. 
7. Add cubed up toasted rye bread, parsley and remaining 2 Tablespoons of butter to a food processor and pulse until bread crumbs are achieved. 
8. Sprinkle bread crumb mixture over pasta and bake 15 to 20 minutes more or until golden brown and bubbly. Cool for 10 minutes before serving. 

CHECK OUT MORE FROM SABBIATOS HERE!!
CHECK OUT MORE FROM AN AFFAIR FROM THE HEART HERE!!!
CHECK OUT MORE RECIPES/PRODUCTS FROM NEBRASKA HERE!!!