First make the cheese sauce. Heat 1 1/2 cups of the milk in a medium saucepan over medium heat.
Mix the remaining 1/4 cup milk with the cornstarch until combined to make a slurry.
When the milk in the pot is warm, add the cornstarch mixture and stir to combine. Cook until the milk starts to thicken, approximately 5 minutes.
Remove the sauce from the heat. Add the cheese and a dash of cayenne. Season with more cayenne and salt to taste.
Preheat oven to 400F.
Pour the rye chips onto a baking sheet in a flat pile. Keep them close together.
Sprinkle 1/2 cup of the cheese over the rye chips. (This layer of cheese will help prevent the chips from getting soggy from the sauce).
Pour the cheese sauce over the chips on top of the cheese.
Add the remaining 1/2 cup cheese, sprinkled across the cheese sauce, and the shredded corned beef.
Bake in the oven until the cheese is melted, approximately 7-10 minutes.
Remove from the oven. Add the sauerkraut on top of the nachos and drizzle with the Thousand Island dressing. Serve immediately.
Use more or less of anything as desired!Get rye chips here! (Or from Amazon here). If you cannot find them or do not want to use them, regular chips are a great alternative, but you would lose the rye flavor of the reuben. You can add caraway seeds on top which will help bring some rye flavor to the mix.