Directions:
- 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 555.79 Kcal (2327 kJ) | ||
| Calories from fat | 252.63 Kcal | ||
| % Daily Value* | |||
| Total Fat | 28.07g | 43% | |
|---|---|---|---|
| Cholesterol | 91.3mg | 30% | |
| Sodium | 1067.56mg | 44% | |
| Potassium | 191.52mg | 4% | |
| Total Carbs | 45.31g | 15% | |
| Sugars | 5.88g | 24% | |
| Dietary Fiber | 3.12g | 12% | |
| Protein | 28.16g | 56% | |
| Vitamin A | 1.3mg | 42% | |
| Iron | 1.7mg | 9% | |
| Calcium | 483.2mg | 48% | |
| Amount Per 100 g | |||
| Calories | 140.7 Kcal (589 kJ) | ||
| Calories from fat | 63.96 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.11g | 43% | |
|---|---|---|---|
| Cholesterol | 23.11mg | 30% | |
| Sodium | 270.27mg | 44% | |
| Potassium | 48.49mg | 4% | |
| Total Carbs | 11.47g | 15% | |
| Sugars | 1.49g | 24% | |
| Dietary Fiber | 0.79g | 12% | |
| Protein | 7.13g | 56% | |
| Vitamin A | 0.3mg | 42% | |
| Iron | 0.4mg | 9% | |
| Calcium | 122.3mg | 48% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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