Macaroni and Cheese with Pork Belly (Baked)

Crispy pork belly and 5 different kinds of cheese melted together to create the ultimate Gourmet Pork Belly Macaroni and Cheese. This is the kind of macaroni and cheese adults can swoon over.

8 oz pork belly diced
1 lb elbow noodles
¼ cup all-purpose flour, unbleached
2 tsp. ground mustard
2 tsp. onion powder
1 tsp. sea salt
3½ cups milk
4 oz sharp white cheddar
4 oz sharp yellow cheddar
4 oz goat cheese
4 oz brie cheese
4 oz smoked provolone cheese

Preheat the oven to 400°F (200°C).

Cook pasta according to package directions.

Cook the pork belly in a small skillet over medium-high heat for about 5 minutes until crispy. Drain excess fat and set aside.

Make your cheese sauce by melting 1 stick of butter (1/2 cup) in a saucepan. Once the butter has melted, whisk in the flour, ground mustard, onion powder and salt to create a thick paste. Whisk in your milk and bring to a simmer over medium-high heat, stirring constantly. Once it begins to bubble, immediately remove from heat and add in the goat cheese, cheddars, and brie stirring until all the cheese is melted and smooth.

Spray a 9x13" pan with nonstick spray. Put your cooked noodles in the pan and pour the cheese sauce over the pasta. Add the pancetta in and stir until everything is evenly mixed. Top with provolone cheese.

Bake for about 10 minutes, until the cheese is bubbly and starting to brown.

Makes 4-6 servings.