Pork confit mac n cheese
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Ingredients
400g macaroni pasta
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50g Hollis Mead Salted Butter
50g plain flour
1l whole milk
200ml double cream
Fresh nutmeg, grated
2tsp mustard powder
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200g DukesHill dry-cured smoked streaky bacon, sliced into lardons
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80g Hollis Mead Truffle Brie
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80g Comte, grated
White pepper to taste
Salt to taste
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DukesHill Stilton & Almond Sables
Directions
Preheat oven to 180c.
Fry off the bacon lardons in a heavy bottomed pan. Transfer the bacon to kitchen paper to drain, while retaining the remaining bacon fat in the pan.
Add the butter and place the pan back over a medium heat. When it has melted, add the flour and whisk in the flour until it’s smooth.
Slowly add the whole milk, whisking the whole time until completely smooth. Add freshly grated nutmeg and mustard powder, then the grated cheese.
Once fully incorporated, add the bacon and season with a little salt (the bacon will impart saltiness anyway) and plenty of pepper.
Remove from the heat and part cook the macaroni in salted water - for ¾ of the packet cooking time. Drain, then add to your cheesy bacon bechamel.
Add to an oven safe dish and cook for 30 minutes at 180c until bubbling with a golden brown top. Meanwhile, cook the DukesHill confit pork belly according to the packet instructions.
Crush the cheese sables and sprinkle over the mac n cheese for extra texture and a cheesy hit.
