Скачать или смотреть This Pork Belly Mac & Cheese Is Crazy Good

This isn’t your average mac & cheese. I took the comfort food classic and added a bold twist that takes it to the next level. Creamy, cheesy, and unforgettable—this might be my best one yet.



Ingredients

Pork Belly:
• 1½-2 Ibs (680-910 g) skinless pork belly, cut into
1-inch (2.5 cm) cubes
1 tsp kosher salt
½ tsp freshly ground black pepper
1 tsp smoked paprika
½ tsp finely ground espresso or coffee
Bourbon Glaze:
⅓ cup (80 ml) bourbon
½ cup (100 g) light brown sugar, packed
3 tbsp (45 ml) apple cider vinegar
2 tbsp (30 ml) pure maple syrup
1 tbsp (15 ml) Dijon mustard
1 tbsp (15 ml) orange juice (or pineapple juice)
1 tsp finely grated orange zest
Pinch cayenne pepper or red pepper flakes
1 tsp (5 g) unsalted butter

Smoked Mac & Cheese:
1 lb elbow macaroni or cavatappi pasta
4 tbsp unsalted butter
4 tbsp all-purpose flour
4 cups whole milk, warmed
1 cup heavy cream, warmed
8 oz sharp cheddar, shredded
8 oz smoked gouda, shredded
6 oz Gruyère or fontina, shredded
½ cup grated Parmesan (for topping)
½ tsp garlic powder
½ tsp onion powder
¼ tsp dry mustard powder
¼ tsp smoked paprika (optional)
Kosher salt, to taste
Freshly ground black pepper, to taste
Pinch of cayenne (optional)


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