Limburger Mac and Cheese with Bratwurst

Limburger Mac and Cheese with Bratwurst

With all of the classic flavors, this mac and cheese mirrors the Wisconsin limburger sandwich that has been passed down from its German ancestors. They frequently ate the sandwiches with a glass of beer; it might just be a tasty pairing with this dish, too.

prep time
20
minutes
cook time
40
minutes
servings
8

Ingredients















Cooking Instructions

1

Cut rind off limburger; wrap tightly and refrigerate. Cook pasta according to package directions; drain.


2

Meanwhile, brown bratwursts in a skillet over medium-high heat for 3-5 minutes, stirring occasionally. Remove from skillet; keep warm.


3

Place rye bread in food processor; pulse for crumbs. Melt 1 tablespoon butter in the same skillet over medium heat. Toast bread crumbs until golden brown, stirring frequently. Set aside.


4

Cut limburger into small cubes. Sauté yellow onion with red pepper flakes in remaining butter in Dutch oven until tender. Whisk in flour until golden brown. Gradually whisk in heavy whipping cream. Bring to boil; cook and stir for 2 minutes or until thickened. Reduce heat to low; gradually stir in limburger until melted. Add pasta, bratwursts, mustard, honey and apple cider vinegar. Heat through, stirring constantly. Season with salt and pepper to taste. 


5

Garnish with reserved bread crumbs and red onion.


cheese iconCheesemonger Tip:
Today, a single cheese plant in Monroe, Wisconsin, produces all of the limburger made in the U.S.

Ingredients















Cooking Instructions

1

Cut rind off limburger; wrap tightly and refrigerate. Cook pasta according to package directions; drain.


2

Meanwhile, brown bratwursts in a skillet over medium-high heat for 3-5 minutes, stirring occasionally. Remove from skillet; keep warm.


3

Place rye bread in food processor; pulse for crumbs. Melt 1 tablespoon butter in the same skillet over medium heat. Toast bread crumbs until golden brown, stirring frequently. Set aside.


4

Cut limburger into small cubes. Sauté yellow onion with red pepper flakes in remaining butter in Dutch oven until tender. Whisk in flour until golden brown. Gradually whisk in heavy whipping cream. Bring to boil; cook and stir for 2 minutes or until thickened. Reduce heat to low; gradually stir in limburger until melted. Add pasta, bratwursts, mustard, honey and apple cider vinegar. Heat through, stirring constantly. Season with salt and pepper to taste. 


5

Garnish with reserved bread crumbs and red onion.


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