Categories: Beef, Macaroni and Cheese, Main Dish, Rachael Ray
Ingredients
- 1 lb cavatappi pasta (or any shape you like)
- salt, to taste
- fresh ground black pepper, to taste
- 3 tablespoons butter, plus additional for buttering toast
- 3 tablespoons flour
- 2 cups chicken stock
- 1 cup milk
- 1/4 cup deli spicy mustard
- 3 cups ny aged sharp cheddar cheese, grated
- 1/2 lb deli pastrami, roughly chopped
- 6 slices toasted rye bread (crumbled or coarsely chopped in a food processor)
Directions
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Preheat broiler to high or oven to 400°F.
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Place a large pot of water over high heat and bring it up to a boil to cook the pasta.
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Once at a boil, add some salt and the pasta, and cook until al dente, according to package directions.
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While the pasta is cooking, heat a medium-size skillet over medium heat and add the butter.
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When the butter melts, add flour and cook about a minute.
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Whisk in stock, milk and spicy mustard, and bring up to a bubble.
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Stir in the cheese in a figure-eight motion, reserving enough to sprinkle on the top of the casserole, until it’s all melted.
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Fold in the pastrami and season with salt and pepper to taste.
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When the pasta is done, drain it well and combine with sauce.
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Pour into baking dish and top with reserved cheese and crumbled rye toast.
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Dot the top of the casserole with a butter and place in oven until cheese is brown and bubbling.