Name: Pork Belly Mac and Cheese
Prep time: 20 min
Cook time: 20 min
Ingredients: 1 lb elbow macaroni (Note 1); 3 cups cheese (grated Gouda or Cheddar, Note 4); 1 mozzarella ball; 2 cups half and half (Note 2); ½ cup all-purpose flour; 1 ½ tablespoons Dijon mustard (or yellow mustard); 1 ½ teaspoon fine sea salt (Note 3); ½ teaspoon ground black pepper; ¼ teaspoon red pepper flakes; 9 oz pork belly (slices); ½ teaspoon fine sea salt (or kosher salt); ¼ teaspoon ground black pepper; ¼ teaspoon red pepper flakes (or a pinch of cayenne pepper, to taste)

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Creamy mac and cheese with crispy pork belly bites. Simple, comforting, and perfect for a family meal.

pan full of mac and cheese topped with crispy pork pieces.

This pork belly mac and cheese is creamy, cheesy, and topped with crispy pork belly bites - a combination my family can't get enough of. It's simple to make, and you can even use your favorite mac and cheese recipe as a base.

Soft pasta, rich cheese sauce, and the pork belly make it a meal that's both comforting and a little special.

For more pork belly ideas, check out Quick Pork Belly Bites, Easy Marinated Pork Belly, or Quick Pork Belly Fried Rice.

Prep Time: 20 minutes | Cook Time: 20 minutes | Ingredients: 8 + salt & pepper | Servings: 6 | Difficulty: Easy

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Recipe ingredients
Other cheeses
How to make mac and cheese with pork belly?
Tips
Store and reheat
What to serve with it?
📖 Recipe
💬 Comments

Recipe ingredients

listed ingredients for making mac and cheese with gouda, miozzarelle and pork.

Macaroni: Small tube-shaped pasta, classic for mac and cheese. Any short pasta works.

Pork belly: 9 oz (250 g) slices. Rich, fatty, and flavorful when cooked.

Cheese: Gouda for flavor, mozzarella for stretch. Other types work too.

Half and half: Equal parts milk and cream for a creamy sauce. Heavy cream gives an even richer result. Whole milk works but takes slightly longer to thicken.

See the recipe card for complete information on ingredients and quantities.

Other cheeses

Cheddar (sharp is best) is a reliable choice.
Swiss or mozzarella melt well.
Blue cheese can be added if you like a stronger flavor.
American cheese makes the sauce creamy.
Parmesan should always be combined with other cheeses.
You can mix cheeses to get the flavor and melt you want.
Try this super cheesy 5-Cheese Mac and Cheese, too.

Whatever you do, don't use just mozzarella. While mozzarella contributes to the texture and attractiveness of the dish, it won't do much in terms of flavor.

How to make mac and cheese with pork belly?

Cook pasta: Bring a large pot of water to a boil, add salt generously, and cook the pasta al dente (according to package instructions).
While the pasta cooks, fry the pork belly, grate the cheese, and start cooking the sauce.

seasoned pork belly strips on a white plate.

Cook pork belly: Remove the rind. Cut the slices into thin strips. Season them well (1).

collage of two pictures of crispy pork belly pieces in a pan and on a plate lined with paper towels.

Heat a large frying pan or skillet (large enough to hold the noodles and the sauce as well); you will not need any oil as the belly pieces will release a lot of fat.
Cook pork for 5 minutes until crispy and cooked through (2).
Remove with a slotted spoon and place them on a paper towel to absorb the excess fat (3).
Discard the fat and wipe the pan clean with a paper towel (take care: the pan and the fat are hot).

collage of two pictures of melting cheese in a cream sauce for making mac and cheese.

Start cooking the cheese sauce just a few minutes before the pasta is done.
Place grated cheese, half and half, flour, mustard, salt, pepper, and red pepper flakes in the same pan you used for frying the belly pieces.
Heat the mixture for just 1-2 minutes on very low heat, stirring occasionally to help melt the cheese and combine the ingredients (4,5).

collage of two pictures of of stirring macaroni into cheese sauce and adding cripsy pork belly pieces.

Combine: Add the drained noodles and stir well to coat with the sauce. Stir continuously on very low heat until the sauce thickens and coats the pasta; it will not take long (6).
Adjust the taste with salt and pepper and let rest for 2-3 minutes.
Fold in about half of the crispy belly pieces. Sprinkle the remaining pork on top of the dish and serve immediately (7).

Tips

Use freshly grated cheese for a smoother melt.
Cook pasta al dente, or 1 minute less than the package instructions. It will finish cooking in the sauce.
Heat the cheese sauce gently on low to avoid lumps; it doesn't need to be fully melted before mixing with the pasta.
If you like this, you might also enjoy our Ricotta Mac and Cheese or Tuna Mac and Cheese. Or try a Mac and Cheese Burger with bacon.

Store and reheat

Refrigerate: 3-4 days in an airtight container.
Freeze: Up to 3 months; defrost in the fridge.
Oven: Preheat to 350°F (175°C), cover with foil, and heat 15-20 minutes.
Microwave: Heat in a microwave-safe dish in 30-second intervals, stirring in between.
Stovetop: Reheat in a saucepan with a splash of milk, stirring often.

Crispy pork won't stay as crisp, but the flavor will still be delicious.

creamy mac n cheese with crispy pork belly bites on top.

What to serve with it?

A fresh green salad is all we need most of the time.
But you can serve pork belly mac and cheese with any other salad, pickles, raw veggie sticks, garlic bread, etc.

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