Grown-up mac ‘n’ cheese: Flavor fusions turn childhood’s comfort foods into the Mac Daddy

REUBEN MAC ‘N’ CHEESE1 pound corkscrew pasta or other short cut2 slices rye bread3 tablespoons butter plus extra for buttering toastHandful fresh parsley leaves1 teaspoon paprika3 tablespoons all-purpose flour2 cups milk1/4 cup spicy brown deli mustard1 cup shredded Swiss cheese1 cup shredded Gruyere cheese1 cup shredded yellow cheddar cheese3/4 pound good-quality deli corned beef1 pound sauerkraut, rinsed and drained wellBring large pot of water to a boil. Salt water and cook pasta to al dente.While pasta cooks, toast rye bread in toaster then butter hot bread. Coarsely chop bread and place in food processor. Add parsley and paprika to bread and process into bread crumbs; reserve.Heat a sauce pan over medium heat. Add butter to pot and melt, whisk in flour 1 minute then milk. Season sauce with salt and pepper, thicken sauce 5-6 minutes, stir in mustard. Melt 2/3 of the combined cheeses into the sauce.Heat broiler.Drain pasta and return to hot pot. Toss hot pasta with chopped meat and sauerkraut to combine. Stir in cheese sauce and coat.Transfer mac and cheese to casserole dish coated with nonstick spray and top with bread crumbs and remaining cheese. Brown under broiler 3-4 minutes and serve. Yields 6 servings.- Rachael RaySEAFOOD MAC AND CHEESECoarse-ground salt and pepper1 pound elbow macaroni6 tablespoons butter1/2 medium onion, finely chopped1 garlic clove, minced1/3 cup all-purpose flour3 cups whole milk1/8 teaspoon ground nutmeg1 pound cooked seafood, coarsely chopped (either lobster, shrimp or crab meat, or any combination of those)4 cups mixed grated cheeses (such as Parmesan, cheddar, Swiss or fontina)1/2 cup Panko bread crumbs1/2 teaspoon Creole seasoningHeat oven to 400 degrees. In a large pot of boiling, salted water, cook macaroni two minutes less than al dente. Drain, rinse with cold water, set aside.While pasta is cooking, melt butter over medium heat in large saucepan. Transfer 2 tablespoons melted butter to a medium bowl and reserve. Add onion and garlic to pan; cook until softened, 3-5 minutes. Add flour, cook, stirring 1 minute. Add milk and whisk until smooth. Bring to a boil, reduce to a simmer and cook 2-3 minutes until sauce has thickened. Season with 3/4 teaspoon salt, 1/2 teaspoon pepper and nutmeg.Remove pan from heat. Fold in seafood, macaroni and cheese. Transfer to a shallow 4-quart baking dish.To bowl with reserved melted butter, add bread crumbs and Creole seasoning; toss and scatter over macaroni mixture.Place baking dish on rimmed baking sheet. Bake 15-20 minutes until top is golden and sauce bubbles. Let cool 5 minutes before serving. Yields 8 servings.- Emeril Lagasse