Every single time I hear the word limburger, a certain b52’s song starts playing in my head and doesn’t leave for about a month in a half. And not to say that I’m not a big fan of this German block of funky goodness, but it’s true – Limburger has a bad reputation for being one of the stinkiest cheeses on the
block shelf. It’s pungent, almost B-O like stank turns most people off and even I can even attest to that. After using it in a pop-up at Underground Butcher a few weeks ago, my fingers reeked like smelly feet for approximately 2 days. It was pretty gnarly but the sandwich was really good so it was totally worth it.
And don’t get me wrong, this bitch loves herself some stinky cheeses but I get that some people are terrified of ’em so when I was trying to develop a limburger-based macaroni and cheese recipe for the my buds at Wisconsin Cheese (see the original post here), I knew I had to make something that everybody could adore.
Once limburger is melted down into a thick and creamy sauce with whole grain mustard seeds, bratwursts, and caramelized onions, the distinct odor mellows out while still maintaining its rich and funky iconic goodness. And best of all, this recipe is topped with toasted rye breadcrumbs and thinly sliced red onions, which sort of mirrors the classic Wisconsin Limburger Sandwich which has been passed down from its German ancestors. So if you haven’t been a fan of limburger in the past but want to give it another go – try this Wisconsin Limburger Macaroni and Cheese recipe! I promise that you’ll dig it.
- 1 pound whole wheat campanelle pasta
- 4 bratwursts, precooked, quartered and sliced
- 5 tablespoons salted butter
- 1 small yellow onion, diced
- 1 pinch red chile flakes
- 1 tablespoon all-purpose flour
- 1 pint heavy cream
- 2 cups (12 ounces)Wisconsin limburger cheese
- 2 tablespoons whole grain mustard
- 1 tablespoon honey
- 1/2 tablespoon apple cider vinegar
- black pepper
- 3 slices caraway rye bread
- 1/4 red onion, very thinly sliced
In large pot of boiling salted water, add pasta and cook until al dente, about 7 minutes. Strain, rinse with cold water and set aside.
In medium skillet, pan-fry brats over medium-high heat for 3-5 minutes until browned on each side. Set aside.
In saucepan over medium heat, add 4 tablespoons butter, onion, pinch of salt, and red pepper flakes. Cook for a few minutes until onion becomes translucent and slightly caramelized. Whisk in 1 tablespoon flour and cook 2-3 minutes until tan-colored roux has developed. Whisk in heavy cream. Cook, stirring often, until mixture bubbles and begins to thicken; about 3 minutes. Add limburger, with rind still attached, and stir consistently so cheese melts into creamy and smooth sauce. Add whole grain mustard, honey, and apple cider vinegar, salt, and pepper and stir.
In pot, combine cooked pasta, brats, and limburger sauce and then transfer to baking dish. Season with salt and pepper. Place shaved red onions evenly across top and set aside.
Place rye bread in food processor. Pulse until tiny bread crumbs form. In small skillet over medium-high heat, melt remaining 1 tablespoon butter and add bread crumbs, salt and pepper. Stirring frequently, toast breadcrumbs until golden brown and fragrant. Pour rye breadcrumbs over macaroni and cheese and serve immediately.
Oh, oh oh! And don’t forget to enter All Things Mac and Cheese’s latest giveaway! You could win the ultimate mac n cheese prize pack that includes an All-Clad Pasta Pot, All-Clad Saucier, Lodge Enameled Cast Iron Casserole, Wooden Handled Flat Whisk, OXO Good Grips Box Grater, Selection of Wisconsin Cheese and butter. It’s pretty dope!
**This recipe was developed for All Things Mac and Cheese for the Wisconsin Milk Marketing Board. I was paid for recipe development and photography. Opinions are my own.**