Crispy pork belly and 5 different kinds of cheese melted together to create the ultimate Gourmet Bacon Mac and Cheese. This is the kind of macaroni and cheese adults can swoon over.
A while ago we ate at a local gastropub called The Flying Pig, and we haven’t been that impressed with a meal in a long time. We started off our meal with an incredible bacon mac and cheese. I inquired as to the types of cheeses that went into this magical creation and was given an answer. It was easy enough to experiment a little at home and come up with a great replica of the dish.
They used a really great diced pork belly for their bacon which I only wish I had. We subbed pancetta which was still absolutely delicious. The cheese sauce combines goat cheese with white and yellow cheddar and brie. It’s then topped with provolone and baked, creating a scrumptious crust. We found a tasty sharp provolone and shredded it on top, but you can use slices from the deli just fine. This stuff is seriously good. We may have fought over the leftovers…
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Pork Belly Substitutions:
We know not everyone has access to a fantastic butcher. In place of pork belly you can use pancetta or bacon.
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Cheese Options:
Let’s talk cheeses. You want a mixture of many different types of cheese in this Mac and cheese, but you can experiment with the type of cheese you use. If you don’t love one of these, go ahead and swap it out with something you do love. Just make sure you are keeping a wide variety. What makes this dish so good is the fact that it is more than just a standard cheddar.
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Storage and Reheating Instructions:
Move leftovers to an airtight Tupperware and store in the fridge for up to 5 days. You can either reheat in the oven at 350 degrees Fahrenheit until warmed through, or in the microwave in 30 second increments until warmed through.
If you like this recipe, you may be interested in these other delicious pasta recipes:
- Best Baked Ziti Ever
- The Most Amazing Lasagna Recipe
- Creamy Pasta Primavera
- White Spinach Artichoke Lasagna
Watch the video below where Rachel will walk you through every step of this recipe. Sometimes it helps to have a visual, and we’ve always got you covered with our cooking show. You can find the complete collection of recipes on YouTube, Facebook Watch, or our Facebook Page, or right here on our website with their corresponding recipes.
How many servings does this recipe make? I don't like goat cheese- do you think cream cheese is a good substitution, consistency wise? Thanks!
Consistency wise, yes, but flavor wise? Not even close. The goat cheese is key in the flavor of this dish.
I also bought garlic croutons and crushed them to put on top for the crust. Just made this but didn't have pancetta at home so I subbed in Canadian bacon. Fab-u-lous! Thank you!
Love your site! I wanna give this mac n cheese a try.
I make a similar recipe. I like the idea of using onion powder instead of finely diced fresh onions. I also add a tsp of dijon along with mustard powder. I confess that I never thought of using goat cheese and substitute Parmesan or manchego cheese. The main difference, is that I like to use my bacon/pancetta/pork belly in a crusty crumble on top. Nonetheless, I really enjoyed your interpretation.
Your site is brilliant. Cheers! Keep up the good work.
Hey thanks! I find the onion powder to produce a smoother sauce. I like the idea of using it as a crust. I'll have to give that a try. The goat cheese is a must try. My husband lived in Prague for a couple years and they had a "bacon Mac and cheese" type dish that he loved. The secret was in the goat cheese. This dish took him back to Prague.
Is the mustard necessary? My beau cant stand the taste of mustard (im Not too fond of it either) but i dont want to prepare this and then find it lacking flavor.
I do consider the mustard as necessary. You don't get a mustard flavor at all. It is simply for flavor enhancement.
Great looking dish! My kids love homemade mac 'n cheese. It always amazes me how even adults will go wild over it too! Thanks for posting.