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Author Notes: I developed this recipe as a variation of our for National Pastrami Day (Jan 13! when I worked with a Jewish Deli in Philadelphia, called Delicatessen. It was inspired by my friend Adam Gertler who made it the first time a few years ago, using his own hand made Pastrami. It is ridiculously indulgent...but soo good. The very non-gourmet addition of American Cheese helps maintain the texture, the added emulsifiers keep it creamy.
The pic is from our appearance on our local morning show The 10! Show. —Aliwaks
- 1 Box Elbow Macaroni (1#)
- 3 cups Light Cream (or Heavy)
- 1.5 Cup Shredded Gruyere
- 1.5 Cup Shredded Monterey Jack
- 1 cup Yellow American Cheese, chopped in to bits
- 2 tablespoons Grainy Mustard
- 1 tablespoon Smoked paprika
- 2 cups Cubed pastrami (medium dice)
- 4 slices toasted seeded rye
- 2 tablespoons melted butter
- 1.5 cups drained sauerkraut
- 3/4 cup additional- Shredded gruyere or if you can find it Dry Jack (pref Vella)
- 1/4 cup Russian Dressing
- Butter Rye Topping (can be done day ahead) Grind rye toast in food processor to medium fine crumb Mix with melted butter, set aside Boil 4 quarts heavily salted water Add pasta Bring water back up to boil, boil 4 minutes Pasta should be slightly less than al dente…not soft with the tiniest bit of white visible when you bite into it Reserve 1.5 cups pasta water Drain pasta
- Boil 4 quarts heavily salted water Add pasta Bring water back up to boil, boil 4 minutes Pasta should be slightly less than al dente…not soft with the tiniest bit of white visible when you bite into it Reserve 1.5 cups pasta water Drain pasta
- In same pot add heavy cream, bring to a simmer over a medium flame
- Let cook a few minutes until reduces slightly, adjust flame to low Whisk in mustard & paprika
- Add cheese in 3 parts whisking each time to incorporate Sauce should be creamy, if it is too thick add reserved pasta water slowly until velvet-y Gently stir in pasta Add more pasta water if needed End result should be a smooth slightly liquid sauce; the pasta will absorb the liquid as it bakes.
- Butter or Spray an ovenproof casserole dish Pour in Pasta/Cheese mixture in to prepared dish Gently stir in pastrami Strew Sauerkraut evenly across the top Sprinkle Reserved Gruyere/Dry Jack over top Cover with Buttered Rye Crumbs Bake @ 350 till bubbly (@ 20 - 30 minutes) Let rest 5-10 minutes before serving Drizzle Russian Dressing across top to serve
- Great sides include: Cole Slaw, Broccoli Salad, Cucumber Salad or Just Big Green Crunchy Salad..any thing with lots of crunch and acid to balance out the richness
- This recipe was entered in the contest for Your Best Jewish-Inspired Recipe
- This recipe was entered in the contest for Your Best Mash-Up Recipe