Gourmet Pork Belly Mac and Cheese

Home » Gourmet Pork Belly Mac and Cheese


Crispy pork belly and 5 different cheeses come together to create the ultimate gourmet pork belly macaroni and cheese. Here’s a macaroni and cheese that grown-ups will love.

Not too long ago we ate at a local gastropub called The Flying Pig. I 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. I substituted pancetta and it 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. I found a delicious sharp provolone that I shredded and served on top, but you could use a deli slice just fine. This stuff is very good. We might have fought over the leftovers…

Take a bite of Gourmet Pork Belly Mac and Cheese with a fork

Intimidated by food? Watch the video to see how easy good food can be!

Crispy pork belly and 5 different cheeses come together to create the ultimate gourmet bacon macaroni and cheese. Here

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.

cooking time 20 minute

total time 20 minute

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

  • Cook pasta according to package directions.

  • 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.

  • 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.

  • 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.

  • 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