Tangy mac an cheese with salty, crispy pork belly and a little acidic tomato to lighten it up. This was good. I learned something: pork belly needs a LOT of salt to taste like anything. So don't be shy with the sodium.
Ingredients:
1/4 cup diced pork belly
1/3 cup tomatoes, skinned and chopped
8 oz. macaroni or other shape (I used shells), cooked
3 TB butter
1 cup buttermilk
1/4 cup whole milk
2 TB all-purpose flour
1/2 tsp salt
1/4 tsp freshly ground black pepper
1/8 tsp garlic powder
1/2 tsp mustard powder
1/8 tsp ground cayenne red pepper
1.5 cups Medium Cheddar Cheese, shredded
1/2 cup - Aged White Cheddar Cheese, shredded
1/2 cup panko bread crumbs
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