New York Deli-Style Mac & Cheese
- Ready In:
- 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)
- Preheat broiler to high or oven to 400°F.
- Place a large pot of water over high heat and bring it up to a boil to cook the pasta.
- Once at a boil, add some salt and the pasta, and cook until al dente, according to package directions.
- 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 stock, milk 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.
- Dot the top of the casserole with a butter and place in oven until cheese is brown and bubbling.
Questions & Replies
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Must Rachel Ray put pig in absolutely EVERYTHING she cooks????????? Looking for an authentic deli style mac & cheese, I tried this...sans the pig, of course. But it is grainy and not like I remember good NY style...It did inspire me to try rye bread crumbs on the old "Fanny Farmer" standby and Wowee! It rocks! Poor Ms. Ray; Macaroni is the noodle...not some random word with cheese placed after it... Elbow macaroni is used because its texture and propensity to fill with whatever rich sauce is used with it, making especially suited for cream and cheese, yeesh!
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