Cracklin' Pork with Mac and Cheese

Ingredients

• 1½ lb pork belly, skin on
• 2 tsp kosher salt
• 1 tsp black pepper
• ½ tsp garlic powder
• 8 oz elbow macaroni
• 4 tbsp unsalted butter
• 4 tbsp all-purpose flour
• 3 cup whole milk
• 2 cup sharp cheddar cheese, shredded
• ½ cup gruyere cheese, shredded (optional)
• 1 tsp Dijon mustard
• ¼ tsp nutmeg
• ⅛ tsp cayenne pepper (optional)
• ½ cup panko breadcrumbs (optional)

Steps

1. Score the skin of the pork belly in a crosshatch pattern, being careful not to cut into the meat. Pat the pork belly very dry with paper towels.
2. Rub the pork belly all over with salt, pepper, and garlic powder. Place skin-side up on a wire rack set over a baking sheet and refrigerate uncovered for at least 4 hours, or preferably overnight, to dry out the skin.
3. Preheat oven to 300°F (150°C). Roast the pork belly for 2 hours. Increase oven temperature to 400°F (200°C) and roast for another 30-45 minutes, or until the skin is puffed and crispy.
4. While the pork roasts, cook macaroni according to package directions. Drain and set aside.
5. In a large saucepan, melt butter over medium heat. Whisk in flour and cook for 1 minute to create a roux. Gradually whisk in milk until smooth. Bring to a simmer, then reduce heat and cook until thickened.
6. Remove from heat and stir in cheddar, Gruyere (if using), Dijon mustard, nutmeg, and cayenne pepper (if using) until melted and smooth. Season with salt and pepper to taste.
7. Add the cooked macaroni to the cheese sauce and stir to combine. If desired, transfer mac and cheese to an oven-safe dish, top with panko breadcrumbs, and bake for 10-15 minutes or broil until golden.
8. Once pork belly is done, let it rest for 10 minutes before slicing into portions. Serve the cracklin' pork with the mac and cheese.