Crispy pork belly and 5 different cheeses come together to create the ultimate gourmet bacon macaroni and cheese. Here’s a macaroni and cheese that grown-ups will love.
We ate at a local gastropub called The Flying Pig a while ago and we haven’t been impressed with a meal in a long time. We started the meal with the incredible bacon mac and cheese. I asked about the type of cheese in this amazing creation and got an answer. It’s easy to experiment a little at home and create a great replica of this dish.
They serve bacon with diced pork belly which is amazing and I only wish I could have that. We switched to pancetta which was still very tasty. The cheese sauce combines goat cheese with white and yellow cheddar and brie. It is then topped with provolone cheese and baked for a delicious crust. We found a delicious sharp provolone and shredded it for the top, but you can also use slices from the deli. This stuff is very good. We might have fought over the leftovers…
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Pork Belly Substitutes:
We know not everyone has access to a great butcher. You can substitute bacon or bacon for the pork belly.
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Cheese Options:
Let’s talk cheese. You’ll want to mix many different types of cheese in this mac and cheese, but you can experiment with the type of cheese you use. If you don’t like one of these, go ahead and swap it out for something you like. Just make sure you maintain a wide variety. What makes this dish so delicious is that it’s not just your standard cheddar cheese.
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Storage and Reheating Instructions:
Transfer leftovers to an airtight Tupperware container and store in the refrigerator for up to 5 days. You can reheat in a 350°F oven until fully heated, or in the microwave in 30-second increments until fully heated.
If you liked this recipe, you might be interested in these other delicious pasta recipes:
watch the video below Rachel will walk you through each step of this recipe. Sometimes the visuals help, and we always let you watch our cooking shows.You can find the complete collection of recipes youtube, facebook watch, or our facebook pageor provide a corresponding recipe on our website.
Crispy pork belly and 5 different cheeses come together to create the ultimate gourmet bacon macaroni and cheese. Here’s a macaroni and cheese that grown-ups will love.
raw material
- 8 ounce pork belly diced
- 1 pound Elbow noodles
- 1/2 cup butter
- 1/4 cup all purpose flour
- 2 teaspoon mustard powder
- 2 teaspoon onion powder
- 1 teaspoon Salt
- 3 1/2 cup milk
- 4 ounce sharp white cheddar cheese
- 4 ounce sharp yellow cheddar cheese
- 4 ounce plain goat cheese
- 4 ounce brie cheese
- 4 ounce Smoked Provolone
instruct
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Cook pasta according to package directions.
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Place the pork belly in a small skillet and cook over medium-high heat for about 5 minutes, until crispy. Drain excess fat and set aside.
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Make the cheese sauce by melting 1 stick of butter (1/2 cup) in a saucepan. Once the butter has melted, add the flour, mustard powder, onion powder and salt and stir to form a thick paste. Stir in the milk and bring to a simmer over medium-high heat, stirring constantly. Once it starts bubbling, remove from the heat immediately, add the goat cheese, cheddar, and brie, and stir until all cheese is melted and smooth.
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Spray a 9×13 pan with nonstick spray. Add the cooked noodles to the pan, then pour the cheese sauce over the pasta. Add the pancetta and stir until everything is well combined. Top with provolone cheese.
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Bake in a 400 degree oven for about 10 minutes, until the cheese is bubbly and starting to brown.
Calories: 1055kcal | carbohydrate: 68G | protein: 40G | fat: 68G | Saturated fat: 37G | cholesterol: 162mg | sodium: 1189mg | Potassium: 524mg | fiber: 2G | sugar: 9G | Vitamin A: 1555unit | Vitamin C: 0.2mg | calcium: 664mg | iron: 2.3mg