' Rachel Ray to the rescue again. And one of these days, I’m going to have to remember to take pictures when I’m cooking.
We liked this dish, and while the pastrami added a nice touch to it, we thought it tasted like something was missing. I didn’t use the New York cheddar as the recipe called for, as I had regular sharp cheddar in the fridge. Or maybe it was the fact it didn’t have the rye bread cumbs on it. We don’t usually eat rye bread, and I didn’t want to buy a loaf for just three slices. The next time I make this dish I will get the New York cheddar. If that doesn’t work, then I’ll start tweaking the recipe.
Budget Friendly New York Deli-Style Mac & Cheese
Serves 6
1 pound elbow macaroni
Salt and freshly ground black pepper
3 tablespoons butter, plus additional for buttering toast
3 tablespoons flour
2 cups milk
1/4 cup spicy deli mustard
2 cups NY aged sharp cheddar, grated
1/3 pound deli pastrami, roughly chopped
3 slices rye toast, crumbled or coarsely chopped in a food processor
Pre-heat oven to 400°F.
Cook the pasta in a large pot of boiling, salted water, to just shy of al dente. Make sure to reserve 1 cup of the cooking liquid before you drain the pasta.
While the pasta is cooking, heat a medium-size skillet over medium heat and add the butter. When the butter melts, add flour and cook about a minute. Whisk in milk reserved starchy water and spicy mustard, and bring up to a bubble. Stir in the cheese in a figure-eight motion, reserving enough to sprinkle on the top of the casserole, until it’s all melted. Fold in the pastrami and season with salt and pepper to taste.
When the pasta is done, drain it well and combine with sauce. Pour into baking dish and top with reserved cheese and crumbled rye toast. Place in oven until cheese is brown and bubbling.
