Smoked Gouda Mac and Cheese - The Local Palate

Ingredients

• 1 pound ditalini pasta
• ½ cup butter
• 4 tablespoons flour
• 1 tablespoon mustard powder
• 1 tablespoon creole seasoning
• 3 cups whole milk
• 4 ounces cream cheese at room temperature
• 3 cups shredded smoked gouda
• 1 cup shredded parmesan cheese
• 1 cup shredded cheddar cheese
• 2 cups butternut squash, peeled, diced, and blanched
• Smoked pork belly, panko topping, and quick-pickled red onions for garnish (recipes follow)
• 2 tablespoons kosher salt
• ½ cup brown sugar
• 1 tablespoon paprika
• 1 tablespoon granulated garlic
• 1 tablespoon dark chili powder
• 1 teaspoon cumin
• ½ tablespoon ground black pepper
• 2 pounds pork belly
• Special equipment: Wood smoker (Nutter uses a Big Green Egg), pecan wood chips
• ½ cup panko breadcrumbs
• 2 tablespoons butter
• 1 teaspoon paprika
• 1 tablespoon parmesan cheese
• ½ teaspoon minced parsley
• ¾ cup red wine vinegar
• 2 tablespoons sugar
• 1 teaspoon salt
• 1 teaspoon fennel seeds
• 1 teaspoon black peppercorns
• 1 large red onion, peeled and thinly sliced
• 2 garlic cloves, thinly sliced