Reuben Mac and Cheese

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Ingredients

1 Tablespoon butter
1/2 cup breadcrumbs made from crushed stale bread
Hearty pinch of salt
1/4 teaspoon caraway seeds (Roughly ground)
8 ounces favorite cylindrical pasta
3 Tablespoons salted butter
3 Tablespoons flour
1 1/2 cups milk
1 1/4 cups heavy cream
4 ounces each extra-sharp white Cheddar cheese, shredded and Gruyere cheese, shredded
Salt and pepper to taste
4 ounces cooked corned beef, chopped up
4 ounces sauerkraut, finely chopped
Extra tablespoon of butter for greasing pan

1
In a medium skillet, melt butter over medium low heat.
2
Add the rest of the ingredients and toss frequently with a spatula until evenly toasty about 3-4 minutes. You could also mix the ingredients on a sheet pan and toast them in an oven.
3
Set aside.
4
Preheat oven to 350 degrees.
5
Grease 8 x 8 2 quart casserole dish and set aside.
6
Cook pasta per package directions. Do not overcook. Set aside.
7
In a 5-quart Dutch oven, melt butter medium heat.
8
Add flour, and cook, stirring, until lightly golden. About 5-10 minutes.
9
Gradually whisk in milk and cream while whisking constantly. Reduce heat to medium-low; simmer, whisking until thickened, 5-10 minutes. Do not rush trying to thicken the milk by raising the heat too high.
10
Add a sprinkle of salt and pepper.
11
Remove from heat.
12
Stir in cheese a handful at a time until it is all melted.
13
In a large separate bowl, add the pasta and about three ladles of sauce. Make sure every crevice of the pasta is coated. If not, gradually add more sauce.
14
Add the corned beef and the sauerkraut. Take a taste. Adjust seasoning.
15
Add to the buttered pan and sprinkle with breadcrumbs.
16
Bake on a baking sheet (just in case it overflows) for about 25 minutes. It should be golden and bubbly. If you like an extra brown top, broil for a minute or two to crisp it up.