Pastrami Rachel Mac Attack Recipe

Preheat the oven to 375°F (190°C). Butter a 9x9-inch or similar-size baking dish.

Bring 6 cups of water with a pinch of salt to a rolling boil in a large pot. Add 12 oz elbow macaroni and cook 1–2 minutes less than package directions so it’s slightly underdone (about 7–8 minutes). Drain and set aside.

Make a roux

In a medium saucepan over medium heat, melt 4 tbs unsalted butter. Whisk in 4 tbs all-purpose flour and cook for 1–2 minutes until the mixture is bubbling and slightly nutty, but not browned.

Slowly whisk in 2 cups whole milk and 1 cup heavy cream, a little at a time to avoid lumps. Continue whisking until the sauce is smooth and begins to thicken, about 4–6 minutes.

Stir in 1 tsp Dijon mustard, 1 tsp Worcestershire sauce, 1 tsp smoked paprika, 1 tsp kosher salt and 1 tsp freshly ground black pepper. Taste and adjust seasoning as needed.

Lower heat to low and add 2 cups shredded sharp cheddar and 1 cup shredded gruyere/Swiss-style cheese in small handfuls, stirring until melted and fully incorporated to create a smooth cheese sauce.

Combine the drained pasta with the cheese sauce in the pot (or a large mixing bowl), stirring to coat evenly.

Heat 1 tbs butter in a skillet over medium-high heat. Quickly sear the pastrami slices in batches for 30–45 seconds per side until warmed and edges are slightly crisp—this concentrates flavor. Remove and chop roughly into bite-sized pieces if desired.

Fold the chopped pastrami and 1 cup well-drained, lightly chopped sauerkraut into the mac and cheese, reserving about 3–4 oz pastrami and 2 tbs sauerkraut for the top if you like visible layers.

Spread half of the macaroni-cheese-pastrami mixture into the prepared baking dish. Layer 4 slices Swiss/provolone over the middle, add the remaining macaroni mixture on top so the cheese is enclosed.

In a small bowl, whisk together 1 cup mayonnaise, 2 tbs ketchup, 1 tsp prepared horseradish, 2 tbs sweet pickle relish, 1 tsp apple cider vinegar, 1/2 tsp hot sauce (optional), 1/4 tsp salt and 1/4 tsp black pepper until smooth.

Drizzle or dollop about 3–4 tbs of the dressing across the top layer of the mac, or serve extra on the side for finishing. If you reserved pastrami/sauerkraut, distribute them on top now.

Combine 1 cup panko breadcrumbs, 1/4 cup grated Parmesan, 2 tbs melted butter and 1 tbs chopped fresh parsley in a small bowl until evenly moistened.

Sprinkle the breadcrumb mixture evenly over the assembled mac. Place dish on a rimmed baking sheet to catch any drips.

Bake in the preheated 375°F (190°C) oven for 20–25 minutes, until bubbling around the edges and the topping is golden brown. If you want an extra-crisp top, switch the oven to broil for 1–2 minutes—watch closely to avoid burning.

Remove from oven and let rest 5–7 minutes. Serve warm with extra Russian-style dressing on the side and garnish with a little more chopped parsley if desired.