Post by Loupy on Mar 18, 2016 14:31:53 GMT -7
Reuben Macaroni and Cheese {Lightened Up}
From: Tammy Kresge @ www.organizeyourselfskinny.com/
I hope you had a fun and safe St. Patty’s Day! If you have some leftover corned beef then I have a treat for you! Reuben Macaroni and Cheese!!! Whoa! I did my absolute best to create a healthier version that’s still big on flavor. According to my taste testers I succeeded. Yum yum yum! The classic flavors of a Reuban sandwich baked into comforting macaroni and cheese casserole.
I’ve been using Delallo Whole Wheat Shells in my macaroni and cheese recipes lately and my kids love it! This is the one whole wheat pasta my kids will eat without any complaints. In fact, when I first used it I didn’t say anything and my oldest Emma said “Wow I love the noodles you used”. That’s all she talked about was “the noodles” Since then I always grab a bag to keep in my pantry. Anyway, using whole wheat instead of white is the first step in creating a healthier version of any macaroni and cheese.
Prep time: 25 mins
Cook time: 55 mins
Total time: 1 hour 20 mins
Serves: 10
Ingredients
1 lb Delallo Whole Wheat Pasta Shells, cooked very al dente (Or your favorite whole wheat pasta)
¾ lb deli corned beef, thinly sliced and chopped
1 lb package fresh sauerkraut, drained
2 cups 1% milk
1 cup beef broth
2 tablespoon white whole wheat flour
½ teaspoon salt
½ teaspoon pepper
½ cup thousand island yogurt dressing
¼ cup spicy mustard
3 cups shredded Swiss cheese
2-3 slices rye bread
2 tablespoons butter, melted
Instructions
Preheat 350 degrees.
Spray a 9 x 13 casserole dish with cooking spray.
Add the pasta, corned beef, and sauerkraut.
In a large sauce pan whisk together milk, beef stock, and flour.
Over medium heat cook liquid until it is steamy and bubbly, about 7- 10 minutes
Stir in salt, pepper, thousand island dressing, and spicy mustard.
Continue to cook until it's heated through.
Stir in Swiss cheese and cook until the cheese is melted.
Continue to stir as the sauce cooks so none of the ingredients stick the bottom and burn.
Pour sauce over the ingredients in the casserole dish and stir until everything is combined.
Place bread and melted butter into a food processor and pulse until the bread turns into breadcrumbs.
Sprinkle breadcrumbs over the top of the macaroni and cheese, place into the oven, and bake for 50 -55 minutes or until hot and bubbly.
Serve hot.
Make-ahead instructions
This recipe can be made completely ahead of time, portioned out, and stored in the refrigerator up to 5 days or frozen up to 3 months.
Nutrition Information
Serving size: 1/10 of recipe
Calories: 420
Fat: 16
Saturated fat: 7
Carbohydrates: 46
Fiber: 8
Protein: 24
Sugars: 5
From: Tammy Kresge @ www.organizeyourselfskinny.com/
I hope you had a fun and safe St. Patty’s Day! If you have some leftover corned beef then I have a treat for you! Reuben Macaroni and Cheese!!! Whoa! I did my absolute best to create a healthier version that’s still big on flavor. According to my taste testers I succeeded. Yum yum yum! The classic flavors of a Reuban sandwich baked into comforting macaroni and cheese casserole.
I’ve been using Delallo Whole Wheat Shells in my macaroni and cheese recipes lately and my kids love it! This is the one whole wheat pasta my kids will eat without any complaints. In fact, when I first used it I didn’t say anything and my oldest Emma said “Wow I love the noodles you used”. That’s all she talked about was “the noodles” Since then I always grab a bag to keep in my pantry. Anyway, using whole wheat instead of white is the first step in creating a healthier version of any macaroni and cheese.
Prep time: 25 mins
Cook time: 55 mins
Total time: 1 hour 20 mins
Serves: 10
Ingredients
1 lb Delallo Whole Wheat Pasta Shells, cooked very al dente (Or your favorite whole wheat pasta)
¾ lb deli corned beef, thinly sliced and chopped
1 lb package fresh sauerkraut, drained
2 cups 1% milk
1 cup beef broth
2 tablespoon white whole wheat flour
½ teaspoon salt
½ teaspoon pepper
½ cup thousand island yogurt dressing
¼ cup spicy mustard
3 cups shredded Swiss cheese
2-3 slices rye bread
2 tablespoons butter, melted
Instructions
Preheat 350 degrees.
Spray a 9 x 13 casserole dish with cooking spray.
Add the pasta, corned beef, and sauerkraut.
In a large sauce pan whisk together milk, beef stock, and flour.
Over medium heat cook liquid until it is steamy and bubbly, about 7- 10 minutes
Stir in salt, pepper, thousand island dressing, and spicy mustard.
Continue to cook until it's heated through.
Stir in Swiss cheese and cook until the cheese is melted.
Continue to stir as the sauce cooks so none of the ingredients stick the bottom and burn.
Pour sauce over the ingredients in the casserole dish and stir until everything is combined.
Place bread and melted butter into a food processor and pulse until the bread turns into breadcrumbs.
Sprinkle breadcrumbs over the top of the macaroni and cheese, place into the oven, and bake for 50 -55 minutes or until hot and bubbly.
Serve hot.
Make-ahead instructions
This recipe can be made completely ahead of time, portioned out, and stored in the refrigerator up to 5 days or frozen up to 3 months.
Nutrition Information
Serving size: 1/10 of recipe
Calories: 420
Fat: 16
Saturated fat: 7
Carbohydrates: 46
Fiber: 8
Protein: 24
Sugars: 5
