Artisan Mac n' Cheese Quartet - Milk
Make this unreal mac and cheese with local cheese and beer for a truly indulgent Canadian dish that tastes even better than it looks.
Ingredients
- 1 lb (454g) pork belly with skin, patted dry
- 2 cups (500mL) kosher salt
- 1 cup (250mL) local craft beer
- 1 cup (250mL) low-sodium soy sauceCheckbox unselected
- 2 tbsp (30mL) butter, divided
- 2 cups (500 mL) sliced oyster mushrooms
- 1 1/4 cups (300mL) 35% whipping cream
- 2 tsp (10 mL) chili powder
- 1 tsp (5mL) Dijon mustard
- 1 tsp (5mL) dried thyme leaves
- Pepper to taste
- 1 1/2 cups (375mL) old cheddar cheese, divided
- 1 cup (240mL) shredded smoked gouda
- 1 cup (250mL) shredded firm cheese
- 1 cup (250mL) shredded Asiago cheese
- Half a 500g package of short, dry pasta (gemelli or similar), cooked
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