Preheat the oven to 350 degrees F.
Partially cook the pasta for 4 to 5 minutes in boiling salted water. The pasta should be too firm to eat, as it will be further cooked in the oven. Put to one side.
In a small saute pan, heat the heavy cream
and reduce slightly. Then add the Cheddar
, grated nutmeg and white pepper
, and stir. When the cream and cheese mixture is bubbling, add the par-cooked pasta
. As the pasta continues to cook, it will absorb some of the flavors of the mixture. Once the pasta is coated, pour into an ovenproof baking dish
and sprinkle with the breadcrumbs
. Put in a hot oven for 10 to 15 minutes.
Place the pork
belly on a baking tray and roast
the oven for 10 to 15 minutes.
Meanwhile, you can prepare the porter glaze
. First, reduce the beer
to burn off the alcohol
and reduce the bitterness. Add the brown sugar
and stir to stop burning. Mix the cornstarch
with the white wine and add 2 tablespoons to thicken the mixture. (Mixing the cornstarch with white wine prevents the starch from making the glaze cloudy).
When the mac and cheese
is cooked, remove from the oven, place the roasted square of pork belly on top and spoon the hot porter glaze over the meat.
This recipe was provided by a professional chef or restaurant and may have been scaled down from a bulk recipe. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.