1/20 National Cheese Lover's Day

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Limburger Mac & Cheese
Categories: Pasta, Cheese, Vegetables, Dairy
Yield: 3 Servings

8 oz Macaroni
4 tb Butter; divided
1/4 c Flour
2 c Milk; warmed
8 oz Block Limburger cheese; in
- large cubes
1 tb Oil
1/2 lg Red onion; diced
1 tb Deli mustard
1 ts Kosher salt
Fresh ground black pepper
1/4 c Grated Parmesan cheese
3 sl Stale rye bread; crumbled,
- buttered

Preheat oven to 350-|F/175-|C.

Place crumbled stale rye bread in a pan with 1 tbsp 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, saut|-ing 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 tbsp 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 sauce is smooth and thickened place the heat on low;
stir in cheese cubes, mustard, onions, salt and pepper.
Combine with macaroni and then place in a 7" X 11" baking
dish. Top the dish with breadcrumbs and Parmesan cheese
and bake for 30 minutes.

This will yield a dish that would make your German Great
Grandmother slap your face and exclaim, "Wunderbar!" We
live in Wisconsin after all, the home of the only American
cheese factory that even produces Limburger, embrace it!
Truly I tell you, it is the closest we will ever come on
earth to smelling the feet of God.

From: http://www.foxvalleyfoodie.com

Uncle Dirty Dave's Kitchen

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... Jewish food: It needs more garlic. No, more than that.
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