Hot Pork Belly Mac and Cheese  

Mac and cheese just got better! Check out this mac and cheese topped with pork belly burnt ends.
Ingredients:
2 LB - Pork Belly
4 TB - Honky Tonk Nashville Hot Chicken Rub
4 TB - Butter
¾ C - Honky Tonk Nashville Hot Chicken Sauce
1 Box - Cavatappi Pasta (12 oz)
½ C - Panko Breadcrumbs
Garnish - Crumbled Blue Cheese and Chopped Green Onion
CHEESE SAUCE
2 T - Butter
2 T - Flour
2 C - Heavy Cream
2 C - Cheddar Cheese, Shredded
½ C - Blue Cheese, crumbled
2 T - Honky Tonk Nashville Hot Chicken Rub
Directions:
1. Preheat smoker to 275 degrees.
2. Cut the pork belly into 1 ½” cubes and season generously with Honky Tonk.
3. Place the pork belly directly on the smoker and smoke for 2 ½ hours. The pork belly should be firm and the seasoning well tacked onto the meat.
4. Place the pork belly in an aluminum pan with 4 TB of butter and the Honky Tonk sauce.
5. Cover with foil and place back on the smoker for 2-3 hours until the pork belly is fall apart tender. Remove from the smoker, leave covered and rest while you make the mac and cheese.
6. Cook pasta according to directions on the packaging.
7. Melt the 2 TB of butter in a saucepan. Once it starts bubbling, add the flour and stir. Cook for 3 minutes stirring constantly.
8. Slowly, while stirring, add in the cream.
9. Bring to a simmer.
10. Add and stir in the cheese. Mix until fully melted.
11. Adjust seasoning with Honky Tonk Rub.
12. In a large mixing bowl, combine the cooked pasta and cheese sauce.
13. Pour the mac n cheese into a large cast iron skillet and top with panko breadcrumbs.
14. Place the mac n cheese under the broiler for 1-2 minutes to brown.
15. Top the mac and cheese with the burnt end and then garnish with crumbled blue cheese and green onion. Finish with a light drizzle of more Honky Tonk Sauce.
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