• ¼ cup all-purpose flour
  • ¼ cup butter
  • 1 qt whole milk
  • ½ cup grated vermont yellow cheddar cheese
  • ½ cup marscarpone cheese
  • ¾ cup grated swiss cheese
  • ¼ tsp grated nutmeg
  • Salt & pepper
  • ¾ lb elbow macaroni, cooked in salt water
  • 2 ½ cups shredded braised corn beef
  • 1 cup pickled sauerkraut, roughly chopped
  • 16 slices of swiss cheese
  • 16 slices brioche bread
  • Additional butter, as needed to cook sandwiches
  • Russian dressing for serving, optional


  • Whisk flour and butter together for 5 minutes over medium heat.
  • Add milk and bring to a simmer while whisking. Cook for 10 minutes over low heat.
  • Add grated swiss, cheddar and mascarpone cheeses while whisking.
  • Season cheese sauce with salt, pepper and nutmeg.
  • Mix cooked pasta, cheese sauce, corned beef and sauerkraut together in a large bowl. Cool and reserve.
  • Butter the cooking side of brioche bread and layer with reserved mac reuben and sliced swiss cheese.
  • Sauté in butter over a low heat for 3-4 minutes on each side while covered.