Pork Belly Mac and Cheese

This pork belly mac and cheese recipe is simple yet comforting and delicious. It combines a classic dish with crispy pork belly bites to create a meal that your whole family, especially the kids, will love.

Pork belly mac and cheese is one of those dishes that are bound to please. A delicious, gourmet version of macaroni and cheese, combining creamy and luscious cheesy pasta with rich, savory, and crispy pork belly pieces.  

Why should you try this combination?

• Inspiring combo of ingredients that takes regular mac and cheese to a new level and makes it even better by adding delicious pork belly.
• It's a comforting and yummy meal that you'll really enjoy. The creamy cheese sauce goes perfectly with the soft pasta, and the pork belly makes it extra special.
• Versatile: You don’t even have to follow my recipe for making mac and cheese. Cook your favorite version (even from a box), or choose any of the macaroni and cheese recipes we have on the blog. Fry the pork belly bites and add them to the pasta dish.
• For other delicious combinations try one of the side dishes or main dishes What to Serve with Mac and Cheese: 30+ Quick Dishes.

Check out more of our pork belly recipes: Quick Pork Belly Bites, Easy Marinated Pork Belly, and Quick Pork Belly Fried Rice.

Recipe ingredients

• Macaroni: Small, tube-shaped pasta typically used in mac and cheese dishes. However, any short pasta shape will do just fine.
• Pork belly: 9 oz (250 g) of pork belly slices. A cut of meat taken from the belly of the pig. It is known for its rich, fatty layers that become tender and flavorful when cooked.
• Cheese: Gouda for the flavor and mozzarella for the stretchiness. You can use other types of cheese as well (See below).
• Half and half: A dairy product that combines equal parts of milk and cream. It adds a luscious and velvety consistency to the cheese sauce, resulting in a richer and creamier mac and cheese.
  • For an even creamier and richer cheese sauce, use heavy cream.
  • Whole milk is also ok, but the sauce will need a few moments longer to thicken, and it will not be quite as creamy and luxurious.
• All-purpose flour for thickening the cheese sauce and making it smooth and creamy.
• Mustard: Dijon mustard is best; it adds extra flavor and a bit of a kick. However, you can replace it with regular yellow mustard.
• Spices: Fine sea salt or kosher salt, ground black pepper, and red pepper flakes (or a pinch of cayenne pepper to taste). You will need spices both for the pork and the pasta.

What other cheese types can I use for making mac and cheese?

• Cheddar: A classic choice for this dish. I prefer sharp cheddar.
• Swiss cheese has a mild, nutty, slightly sweet flavor and melts well, making the sauce smooth and creamy.
• Gruyère is another favorite, as it has a strong taste and melts beautifully.
• Blue cheese: Another gourmet choice if you enjoy stronger and tangy flavors.
• American cheese makes the sauce yellow and extra creamy.
• Parmesan cheese but always combined with something else, like mozzarella or any of the other cheeses mentioned.
• A blend of cream cheese, mozzarella, Parmesan, American cheese, Cheddar, Gouda, etc. I would not use cream cheese, mozzarella, Parmesan, or American cheese on their own, but they are excellent when combined with other cheese sorts.

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.
• Cook pork belly: Remove the rind of the pork belly slices. Cut the slices into thin strips. Sprinkle them with spices and mix to coat (1).

• 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.
• Add the meat and cook it for about 5 minutes, stirring regularly, until the pieces are crispy and cooked through (2).
• Remove them from the pan 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).

• 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).

• 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).

Expert Tips

• Use freshly grated cheese instead of pre-packaged shredded cheese, which contains additives that will prevent it from melting nicely.

• Ensure the pasta is cooked al dente; even better, cook it 1 minute less than indicated on the package’s instructions. Once you’ve drained it, you will add it to the sauce and stir it for another minute or two. If the pasta is already too soft, it will get mushy in the sauce.

• Don’t overheat the cheese mixture, as it may form lumps. Use low heat and heat it for just enough time to melt the cheese. It's all right if the cheese isn't entirely melted when you add the macaroni. When you mix it with the hot pasta, it will continue to melt and blend smoothly.

• Let it rest: Allow the mac and cheese to rest for a few minutes before adding the pork belly. This will help the sauce thicken, and the flavors meld together.

How to store leftovers?

• Refrigerate for 3-4 days in an airtight container and reheat before serving.
• Freeze for up to 3 months and defrost in the fridge.
• Reheat in the preheated oven (350°F/175°C) in a baking dish covered with aluminum foil for 15-20 minutes or until warmed thoroughly.
• Microwave: Place a portion in a microwave-safe dish, cover it loosely, and heat in 30-second intervals, stirring in between, until heated through.
• Stovetop: Place the leftovers in a saucepan (I prefer non-stick for this purpose), add a good splash of milk, and stir often.
• Once reheated, the pork will not be that crispy anymore, but it will still taste delicious.

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.

More Macaroni and Cheese Recipes

• Tuna Mac and Cheese
• Mac and Cheese without Flour

📖 Recipe

Pork Belly Mac and Cheese

This pork belly mac and cheese recipe combines a classic dish with crispy pork belly bites to create a meal that your whole family will love.

5 from 3 votes

Print Pin Rate

Course: Main Course, Pasta Recipes

Cuisine: American

Prep Time: 20 minutes minutes

Cook Time: 20 minutes minutes

Servings: 6 servings

Calories: 884kcal

Author: Adina

Equipment

• ▢
  Large, high-sided pan or skillet (large enough to hold the noodles and the sauce as well)

Cook ModePrevent your screen from going dark

Ingredients  

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Mac and cheese:

• ▢ 1 lb elbow macaroni 450 g, Note 1
• ▢ 3 cups cheese grated Gouda or Cheddar, 250 g, Note 4
• ▢ 1 mozzarella ball
• ▢ 2 cups half and half 470 ml, Note 2
• ▢ ½ cup all-purpose flour 70 g
• ▢ 1 ½ tablespoons Dijon mustard or yellow mustard
• ▢ 1 ½ teaspoon fine sea salt or Kosher salt, Note 3
• ▢ ½ teaspoon ground black pepper
• ▢ ¼ teaspoon red pepper flakes

Pork belly:

• ▢ 9 oz pork belly slices, 250 g
• ▢ 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

Instructions

Cook the pasta:

• Bring a large pot of water to a boil, add salt generously, and cook macaroni al dente (according to package instructions – Note 1).

  1 lb/ 450 g pasta
• While the pasta cooks, fry the pork belly, grate the cheese and start cooking the sauce.

Cook pork belly:

• Season pork belly: Remove the rind. Cut the belly slices into strips and mix them with the spices.

  9 oz/ 250 g pork belly + ½ teaspoon salt + ¼ teaspoon pepper + ¼ teaspoon red pepper flakes or a pinch of cayenne pepper (to taste)
• Cook pork belly: Heat the pan or skillet. Add the pork and cook it for about 5 minutes, stirring regularly, until the pieces are crispy and cooked through. Remove them from the pan with a slotted spoon. Discard the fat and wipe the pan clean with a paper towel (take care: the pan and the fat are hot).

Cheese sauce:

• Start cooking the cheese sauce just a few minutes before the pasta is done.
• Combine ingredients: Place grated cheese, half and half, flour, mustard, salt, pepper, and red pepper flakes in the wiped pan you used for frying the belly pieces.

  3 cups cheese + 1 mozzarella ball + 2 cups/ 475 ml half and half + ½ cup/ 70 g flour + 1 ½ tablespoon Dijon mustard + 1 ½ teaspoon fine sea salt + ½ teaspoon pepper + ¼ teaspoon red pepper flakes or a pinch of cayenne pepper (to taste)
• Heat the mixture for just 1-2 minutes on very low heat, stirring occasionally to help melt the cheese and combine the ingredients.
• Mix: Add the drained pasta and stir well to coat it with the sauce. Stir continuously on very low heat until the sauce thickens and coats the pasta; it will not take long.
• Rest: Adjust the taste with salt and pepper and let rest for 2-3 minutes.
• Add pork belly: Fold in about half of the crispy belly pieces. Sprinkle the remaining pork on top of the dish and serve immediately.

Notes

1. Pasta: Use any other short pasta shapes, like penne, fusilli, bow tie, orecchiette, rotini, etc. Cook the pasta slightly under the recommended time on the package. This way, it will finish cooking in the sauce and avoid becoming mushy.
2. Half and Half is a dairy product that combines equal parts of milk and cream. For an even creamier and richer cheese sauce, use heavy cream. Whole milk is also fine, but the sauce will need a few moments longer to thicken, and it will not be quite as creamy and luxurious.
3. Salt: Start with less if using table salt; it’s more potent than sea salt. You can always add more at the end.
4. Cheese: Use freshly grated cheese; pre-grated contains additives that will prevent it from melting nicely. I use aged Gouda or sharp Cheddar most of the time. For more ideas on using other types of cheese, check out the blog post.

Nutrition

Serving: 1portion from 6 | Calories: 884kcal | Carbohydrates: 70g | Protein: 31g | Fat: 53g | Saturated Fat: 25g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 18g | Cholesterol: 117mg | Sodium: 1275mg | Potassium: 423mg | Fiber: 3g | Sugar: 6g | Vitamin A: 924IU | Vitamin C: 1mg | Calcium: 518mg | Iron: 2mg

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