Welcome to our flavorful journey of creating the ultimate smoked mac and cheese recipe, infused with the rich and succulent taste of cubed pork belly and an assortment of three delectable cheeses. This fusion of textures and flavors is sure to delight your taste buds and leave you craving for more. So let’s dive into the kitchen and bring this mouthwatering masterpiece to life!
Ingredients:
For the Mac and Cheese:
- 1 lb pasta (I prefer Penne)
- 4 cups whole milk
- 1/2 cup unsalted butter
- 1/2 cup all-purpose flour
- 1 tsp Dijon mustard
- 1 tsp garlic powder
- 1/2 tsp paprika
- Salt and black pepper to taste
- 1 cup sharp cheddar cheese, shredded
- 1 cup Gouda cheese, shredded
- 1 cup smoked Gruyere cheese, shredded
For the Smoked Pork Belly:
- 1 lb pork belly, cubed
- 2 tbsp olive oil
- 1 tsp smoked paprika
- 1 tsp garlic powder
- Salt and black pepper to taste
Instructions:
Step 1: Preparing the Smoked Pork Belly
- Start by preheating your smoker to 225°F with your favorite smoking wood chips. Applewood or hickory work wonderfully for this recipe.
- In a bowl, toss the cubed pork belly with olive oil, smoked paprika, garlic powder, salt, and black pepper until evenly coated.
- Place the seasoned pork belly cubes on the smoker rack and smoke them for about 2-3 hours until they achieve a beautifully caramelized and smoky flavor. Keep an eye on the internal temperature; it should reach 195°F (91°C) for perfectly tender pork belly. Once done, remove from the smoker and set aside.
Step 2: Preparing the Cheese Sauce
- While the pork belly is smoking, let’s create the creamy cheese sauce. In a medium saucepan, melt the unsalted butter over medium heat.
- Add the all-purpose flour and whisk continuously for about 2 minutes until the mixture turns light golden brown and forms a roux.
- Slowly pour in the whole milk while whisking constantly to avoid any lumps. Allow the mixture to simmer for 5-7 minutes until it thickens and coats the back of a spoon.
- Stir in the Dijon mustard, garlic powder, paprika, salt, and black pepper to enhance the flavors of the sauce.
- Gradually add the shredded cheddar, Gouda, and smoked Gruyere cheeses, stirring constantly until they melt into a velvety and gooey cheese sauce.
Step 3: Cooking the pasta
- Cook the macaroni pasta according to the package instructions in a large pot of salted boiling water until al dente. Drain the pasta and set it aside.
Step 4: Combining Macaroni, Cheese Sauce, and Smoked Pork Belly
- Once the pork belly is done, take the smoker up to 250°F
- In a large mixing bowl, combine the cooked macaroni with the cheese sauce, making sure each pasta piece is coated in the creamy goodness.
- Gently fold in the smoked pork belly cubes, distributing them evenly throughout the mac and cheese mixture.
- Optional – top with crushed Ritz crackers or seasoned Panko bread crumbs.
- Transfer the mac and cheese with pork belly into a lightly greased baking dish or foil pan, spreading it out evenly.
Step 5: Cooking
- Bake the smoked mac and cheese in the preheated smoker for 30-45 minutes or until the top turns golden brown and bubbly.
- Once done, remove the dish from the smoker and let it cool for a few minutes before serving.
- Scoop out generous portions of this divine creation onto serving plates, garnishing with a sprinkle of fresh parsley or chives.
Conclusion:
Congratulations! You have now mastered the art of creating a mouthwatering smoked mac and cheese dish, elevated with the irresistible taste of cubed pork belly and three types of delightful cheeses. This fusion of flavors will impress any food lover, making it a perfect centerpiece for gatherings or a comforting treat for a cozy night at home. Enjoy the scrumptious delights and happy cooking!