Limburger Mac and Cheese
This creamy Limburger Mac and Cheese stinks so good!
Servings: 6
Calories: 452kcal
Equipment
- 1 Baking dish
- 1 Skillet
Ingredients
- 8 ounces macaroni noodles
- 4 tablespoons butter divided
- ¼ cup flour
- 2 cups milk warmed
- 8 ounces Limburger cheese large cubes
- 1 tablespoon vegetable oil
- ½ large red onion diced
- 1 tablespoon Dijon mustard
- 1 teaspoon kosher salt
- Fresh ground black pepper to taste
- ¼ cup grated Parmesan cheese
- 3 slices stale rye Bread crumbled
Instructions
- Preheat oven to 350 degrees.
- Place crumbled stale rye bread in a skillet with 1 tablespoon of butter and cook over medium heat until lightly toasted. Remove breadcrumbs from heat and set aside.
- Place oil in a pan and add onions, sautéing until onions are translucent and slightly charred. Remove from heat and set aside.
- Bring water to boil and add macaroni, cooking it two minutes fewer than the package instructions (it will finish cooking in the oven). Remove from heat and set aside.
- In separate saucepan melt 3 tablespoon butter on medium heat and gradually add flour, cooking until a smooth light blond (about 6 minutes), stirring continually. Gradually add warmed milk and stir smooth.
- Once the sauce is smooth and thickened place the heat on low; stir in cheese cubes, mustard, onions, salt, and pepper.
- Combine cheese sauce with macaroni and then place in a 7x11” baking dish. Top with breadcrumbs and Parmesan cheese and bake for 30 minutes.
Nutrition
Calories: 452kcal | Carbohydrates: 38g | Protein: 18g | Fat: 25g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.3g | Cholesterol: 71mg | Sodium: 829mg | Potassium: 268mg | Fiber: 2g | Sugar: 5g | Vitamin A: 782IU | Vitamin C: 1mg | Calcium: 419mg | Iron: 1mg