Mac & Cheese Topped with Crispy Pork Belly | New Soul Kitchen

Instructions

Ingredients:

• 1 pound elbow pasta
• 1 cup sliced andouille sausage
• 1/2 cup unsalted butter plus 2 tablespoons
• 1/2 cup all-purpose flour
• 2 cups half and half
• 2 cups heavy cream
• Kosher salt
• Cracked black pepper
• 1 tablespoon smoked paprika
• 1/2 teaspoon freshly grated nutmeg
• 3 cups grated smoked Gouda cheese
• 2 cups grated smoked cheddar cheese, divided
• 1 cup grated gruyere cheese, divided
• 1.5 pounds cooked Pork Belly
• 1/4 cup plain breadcrumb

Method:

1. Preheat oven to 350 degrees
2. Bring a large pot of salted water to a boil. Add the pasta and cook until al dente. Drain and set aside.
3. In a deep pot or large Dutch oven, add andouille sausage and saut. for 5 minutes. Add 1/2 cup of butter and, once melted, add the flour.
4. Cook and continue stirring so the flour does not burn. Make sure all flour is incorporated in the melted butter. Add in the heavy cream, half & half, and stir the sauce. It should now start to thicken up.
5. Season with salt and pepper as desired, smoked Paprika, and nutmeg.
6. Fold in all the cheese and pasta and stir well to combine.
7. Add the cooked pork belly and pour the mac and cheese into a casserole dish. Back in the oven for about 30 minutes or until golden brown.
8. Heat a medium sauté. pan over medium heat and melt 2 tablespoons of butter. Add in the breadcrumb and sauté. over medium heat until lightly golden. Sprinkle on top of the mac and cheese and serve.