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.

Course Main Course, Pasta Recipes

Cuisine American

Prep Time 20

Cook Time 20

Servings servings

Calories 884kcal

Author Adina

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

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 elbow macaroni
While the pasta cooks, fry the pork belly, grate the cheese and start cooking the sauce.

Season pork belly: Remove the rind. Cut the belly slices into strips and mix them with the spices.
9 oz pork belly + ½ teaspoon fine sea salt + ¼ teaspoon ground black pepper + ¼ teaspoon red pepper flakes
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).

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 half and half + ½ cup all-purpose flour + 1 ½ tablespoons Dijon mustard + 1 ½ teaspoon fine sea salt + ½ teaspoon ground black pepper + ¼ teaspoon red pepper flakes
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.

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.
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.
Salt: Start with less if using table salt; it’s more potent than sea salt. You can always add more at the end.
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.