Limburger Mac and Cheese from 'Di Bruno Bros. House of Cheese

Name: Limburger Mac and Cheese from 'Di Bruno Bros. House of Cheese
Prep time: 1 h 15 min
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Cuisine: American
Ingredients: 0 teaspoons black pepper; 1 Tbsp brown mustard; 227 grams brick Limburger cheese, cubed (with rind); 59 milliliters all-purpose flour; 227 grams cups dry macaroni; 2 Tbsps olive oil; 118 milliliters grated Parmigiano Reggiano; 4 slices stale pumpernickel bread; 1 teaspoon salt; 3 Tbsps unsalted butter, plus extra for buttering the pan; 473 milliliters whole milk, warmed; 1 large yellow onion, diced

Limburger Mac and Cheese from 'Di Bruno Bros. House of Cheese might be just the main course you are searching for. This recipe serves 4. One portion of this dish contains approximately 20g of protein, 25g of fat, and a total of 590 calories. Head to the store and pick up onion, brick limburger cheese, olive oil, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 1 hour and 15 minutes.

Instructions

Preheat the oven to 350° F and butter a 1.5-quart casserole dish or 8 x 8 inch square pan.

Ingredients you will need

Butter

Equipment you will use

Casserole Dish

Oven

Frying Pan

While the oven is preheating, set the pumpernickel bread on your oven rack (you can use a cookie sheet, but it’s not necessary) to dry it out. If the bread is already very stale, just give it a good toast. Meanwhile, in a skillet, sauté the chopped onion in olive oil over high heat. Once the edges turn brown, after about 5 minutes, set the onions aside in a bowl.

Ingredients you will need

Pumpernickel

Olive Oil

Onion

Bread

Toast

Equipment you will use

Baking Sheet

Frying Pan

Bowl

Oven

Remove the pumpernickel toast from the oven, and cube it. Then use the sauté pan from the onions to brown the bread cubes. You may need to add a little more oil. Sauté until the bread is very crisp, about 10 minutes.

Ingredients you will need

Pumpernickel

Bread Cubes

Onion

Bread

Toast

Cooking Oil

Equipment you will use

Oven

Frying Pan

In a stockpot, bring 2 quarts of water to a boil, and add the dry macaroni. Follow the cooking instructions on the package, but cook it about 2 minutes less than required so that the pasta is just approaching al dente; check it after 5 minutes—it should stick to your teeth.

Ingredients you will need

Macaroni

Pasta

Water

Equipment you will use

Pot

Drain the pasta.

Ingredients you will need

Pasta

To make the cheese sauce, melt the butter in a medium saucepan. Once the butter melts, turn down the heat and whisk in the flour. This will create a thick paste for a roux. Stir constantly for 1 to 2 minutes as the raw flour taste cooks off: it should smell toasty.

Ingredients you will need

Cheese Sauce

Butter

All Purpose Flour

Equipment you will use

Sauce Pan

Whisk

Gradually add the warm milk, whisking constantly to prevent lumps from forming. Stir the mixture over medium heat for 10 to 12 minutes, or until the sauce has thickened and coats the back of a wooden spoon.

Ingredients you will need

Sauce

Milk

Equipment you will use

Wooden Spoon

Whisk

Remove the sauce from heat and stir in the Limburger, brown mustard, sautéed onions, salt, and ground pepper.

Ingredients you will need

Ground Black Pepper

Mustard

Onion

Sauce

Salt

Pour the sauce over the macaroni and spread the mixture into a prepared casserole dish. Top with a layer of grated Parmigiano, followed by the pumpernickel croutons.

Ingredients you will need

Pumpernickel

Parmigiano Reggiano