Limburger Spaetzle Mac & Cheese
This Mac is full of flavor from the tangy, mushroomy flavor of the Limburger. It's topped with toasted Pumpernickel croutons for a hearty crunch.
Ingredients
For croutons:
- 2 cups 1/2-inch diced pumpernickel bread
- 2 tablespoons olive oil
- Kosher salt and freshly ground black pepper to taste
For mac-and-cheese:
- 1 tablespoon olive oil
- 1 large yellow onion thinly sliced
- 1 cup German pilsner beer
- 1/4 cup unsalted butter melted
- 1 16-ounce package spaetzle noodles, or 1 pound homemade spaetzle
- 1 pound imported Limburger cut into 1/2-inch pieces
- 2 tablespoons chopped fresh parsley for garnish
Instructions
- For croutons:
- Preheat oven to 350°F. Arrange pumpernickel pieces on rimmed baking sheet and drizzle with oil. Season with salt and pepper, to taste. Bake, flipping pumpernickel pieces halfway through, until crisp, about 15 minutes. Set aside.
- For mac-and-cheese:
- Meanwhile, cook spaetzle according to package directions; drain. Set aside. Heat oil in large cast-iron skillet over medium heat. Add onions, and cook, stirring occasionally, until softened and light golden-brown, about 10 to 15 minutes. Stir in beer, and cook, scraping up any brown bits from the bottom of the pan. Continue to cook, stirring occasionally, until onions are dark golden-brown, about 10 minutes.
- Add spaetzle and melted butter, and toss to coat. Reduce heat to low. Add Limburger, and cook, stirring frequently, until cheese is melted and coats the spaetzle, about 2 to 3 minutes. Top with pumpernickel croutons and parsley. Serve and enjoy.
