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
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Ingredients
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1
Box Elbow Macaroni (1#)
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3 cups
Light Cream (or Heavy)
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1.5
Cup Shredded Gruyere
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1.5
Cup Shredded Monterey Jack
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1 cup
Yellow American Cheese, chopped in to bits
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2 tablespoons
Grainy Mustard
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1 tablespoon
Smoked paprika
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2 cups
Cubed pastrami (medium dice)
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4
slices toasted seeded rye
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2 tablespoons
melted butter
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1.5 cups
drained sauerkraut
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3/4 cup
additional- Shredded gruyere or if you can find it Dry Jack (pref Vella)
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1/4 cup
Russian Dressing
Directions
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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
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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
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In same pot add heavy cream, bring to a simmer over a medium flame
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Let cook a few minutes until reduces slightly, adjust flame to low Whisk in mustard & paprika
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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.
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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
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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
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