OH MY GOD.
I seriously gave myself a huge pat on the back for this recipe. It was so delicious..however, I felt like I needed to run a marathon afterwards to ward off the fat that was making its way to my bottom!
But if you want to impress someone with something tasty and more adult than boxed mac and cheese,
I suggest you try this recipe!
First take some pasta (I used Shells!) and get them cooking in a pot of boiling highly salted water.
While the pasta is cooking get out the big guns. Pork Belly. This stuff is sooooo tasty! If you can't find any at your local grocer, you can also use thick cut bacon or panchetta.
Cube the pork belly and throw it in your saucepan on medium high heat.
Once bacon is pretty brown, toss is in a thinly sliced shallot. I wish I used two for this batch...
so when you make this use two shallots. Since the bacon fat is pretty hot the shallot will cook in less than a minute. Remove bacon and shallots with a slotted spoon and set aside for now, leaving the grease in the pan.
Get your cheese ready. I grated about 1 1/2 cups old cheddar
and 1 cup Pecorino Romano
Back to your grease pan, add about 2 tbsp unsalted butter. Heat should be on medium.
Oh and don't forget about the pasta, you want it to be al dente...strain it and have it handy.
Add your grated cheese in handfuls, whisking to combine and melt. At this point I seasoned with pepper and a little salt and added some fresh thyme..about a teaspoon full.
If you are feeling a little adventurous or having an undying love of everything goats cheese, crumble some of that in. Stir to combine again. (sorry for the bad picture here...was trying to handle camera, goats cheese and wooden spoon to ward off my cats who smelled cheese)
Pour Mixture into an oven safe casserole dish or individual bowls.
a work of art!
Serve and enjoy!!