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Jalapeno Mac and Cheese with Crispy Pork Belly
A rich and gooey stove top mac and cheese with diced jalapeno and topped with crispy pork belly.
servings: 4
total time: 30 minutes
recipe by: Frankie
Ingredients
- 12 oz elbow macaroni
- 1/2 pound pork belly, diced
- 1 jalapeno, seeded, stemmed, and diced
- 1 TBSP unsalted butter
- 3 TBSP all purpose flour
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 1/2 cups whole milk
- 8 oz sharp cheddar cheese, shredded
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Directions
- Cook the macaroni according to package directions, drain and set aside.
- While the macaroni cooks add the pork belly to a dutch oven over medium heat, season generously with salt & pepper and cook until crispy, about 10 minutes. Transfer the pork to a paper towel lined plate. Discard all but 2 TBSP of the fat in the dutch oven.
- Melt the butter with the pork fat in the dutch oven over medium heat. Stir in the flour, salt, and pepper until combined, about 30 seconds.
- Turn heat to medium-high and slowly stir in the milk and keep stirring until mixture comes to a boil.
- Reduce heat to low and simmer stirring occasionally until thickened, about 3 minutes.
- Take off the heat, stir in the cheese until melted and fully incorporated.
- Add the pasta and jalapeno and stir to combine.
- Transfer the mac and cheese to a large serving bowl and sprinkle the crispy pork belly on top.
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