I know I have made a lot of takes on the mighty turkey reuben (see also: Reuben Stuffed Turkey Burgers), but this recipe is the truest in flavor to the sandwich original. If someone placed this macaroni in front of you at a diner, you wouldn’t bat an eye. You might notice that the ratio of ingredients seems a little different from most mac & cheese recipes – that’s because the sauce is less of a sauce and more of a big, gooey pile of melted cheese. Oh yeah. P.S. If you’re a beef eater you couldn’t go wrong subbing out the turkey for some corned beef.
Yields: 4 – 6 servings; Prep Time: 5 minutes; Cook Time: 20 minutes
- 7 oz macaroni noodles
- 1 Tbsp dried caraway seeds
- 5 oz thin sliced roasted turkey deli meat
- 1 cup sauerkraut
- 2 Tbsp butter
- 2 Tbsp all-purpose flour
- 2 cups fat-free milk
- 6 oz shredded swiss cheese
- 6 oz shredded gruyere
- Cook pasta according to package directions, then drain and set aside.
- While pasta is boiling, prep the rest of your ingredients. Toast the caraway seeds, 1 – 2 minutes in a dry skillet over medium heat. Dice the turkey into 1/2 inch squares; it’s easiest to stack the slices and cut them all at once. Squeeze as much liquid as you can out of the sauerkraut.
- Melt the butter in a large saucepan over medium heat, swirling to coat the bottom of the pan. Whisk flour into melted butter, then cook an additional 2 -3 minutes to get rid of the “raw” taste. You are looking for the roux to take on a slightly brown color and start to smell amazing.
- Working in 4 batches, whisk the milk into the roux, whisking out all of the lumps. Raise the heat slightly and bring the sauce to a simmer.
- Stir the swiss and gruyere into the sauce. When the cheese has melted remove the pan from the heat.
- Fold cooked macaroni, sauerkraut, toasted caraway seeds, and diced turkey into the cheese.