Text 33711, 72 rader
Skriven 2015-11-27 11:42:06 av MICHAEL LOO (1:123/140)
     Kommentar till en text av DAVE DRUM
Ärende: limburger 567
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> Limburger and onion on a nice black rye bread is a great goodness.
 
Maybe for you, but consider the neighbors.

> And then there is, to quote Harry Abraham, former radio host at WHAM "the
> best of all possible worlds"

That's what Pangloss in Candide said.

Limburger mac and cheese
categories: main, vegetarian, wash my eyes out with soap and water
servings: 4

3 Tb unsalted butter, plus extra for buttering the pan
4 sl stale pumpernickel bread
1 lg yellow onion, diced
2 Tb olive oil (to 3)
2 c dry macaroni (8 oz)
1/4 c all-purpose flour
2 c whole milk, warmed
8 oz Limburger cheese, cubed (with rind)
1 Tb brown mustard
1 ts salt
1/4 ts black pepper
1/2 c grated Parmigiano Reggiano

Preheat the oven to 350F and butter a 1.5-qt casserole 
dish or 8 x 8" square 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, saute the chopped onion in olive oil over high 
heat. Once the edges turn brown, after about 5 min, set 
the onions aside in a bowl.

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

In a stockpot, bring 2 qt of water to a boil, and add the 
dry pasta. Follow the cooking instructions on the package, 
but cook it 2 min less than required so that the pasta is 
just approaching al dente; check it after 5 min — it 
should stick to your teeth. Drain the 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 min as the raw flour 
taste cooks off: it should smell toasty.

Gradually add the warm milk, whisking constantly to 
prevent lumps from forming. Stir the mixture over medium 
heat for 10 to 12 min, or until the sauce has thickened 
and coats the back of a wooden spoon. Remove the sauce 
from heat and stir in the Limburger, brown mustard, 
onions, salt, and ground pepper.

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.

Bake for 30 min or until the sauce around the edges 
bubbles. Serve with crisp beer and pickles.

Tenaya Darlington, Di Bruno Bros. House of Cheese
in seriouseats.com
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