Penne pasta “mac and cheese” with pesto

Penne pasta “mac and cheese” with pesto

I was inspired to make this meal after watching the YouTube channel “Sous vide everything” which featured pork belly with mac and cheese.

Rather than using macaroni, I went with penne ziti pasta because that’s what I had in my pantry.

Ingredients for mac and cheese

• Penne pasta
• Water
• Iodised salt
• Salted butter
• Plain flour
• Milk
• Swiss cheese
• Pecorino cheese
• White pepper
• Pork belly
• Extra virgin olive oil
• Garlic
• Basil
• Pine nuts

Instructions

1. Cook the penne pasta according to the instructions on the packaging.
2. Allow the penne pasta to cool in the refrigerator, so it develops resistant starch.
3. In a food processor blend the garlic, salt, and olive oil and then slowly add the pine nuts, basil leaves, and pecorino cheese until it forms a smooth sauce.
4. The pesto may benefit from some red wine vinegar to prevent the basil leaves from discolouring and turning black.
5. The pesto will keep well in the refrigerator.
6. Dry a manageable length of your pork belly strip by rubbing it vigorously with both hands with some paper towel. You can then oil your hands and rub your pork. Cook your piece of pork in an oven at 200 °C for 40 minutes, so the rind is crispy.
7. Cut the cooked pork belly into cubes.
8. In a saucier pan, melt some butter on a low heat and then whisk in an equal quantity of plain flour and cook for at least 3 minutes.
9. Add cold milk to the roux and add enough to avoid the white sauce from clumping. You don’t want globby bits in your special white sauce.
10. Start adding the swiss and pecorino cheeses in small amounts and stir through to create a thickened luscious sauce.
11. Season the white sauce with white pepper. Your white sauce will taste better with a little spice in it. Spicy sauces are always better in your mouth.
12. Add in the cold penne pasta, stir through, cook until the sauce penetrates deeply, and fills the hollow tubes of goodness.
13. Transfer the pasta dropping in your special sauce to a baking sheet and top with a little more cheesy goodness. With a Microplane take your seed of nutmeg and generously grate it over the cheese augmented “mac and cheese”. 
14. When the pork belly has finished cooking, remove your hot pork strip and insert your “mac and cheese” until the cheese bubbles and turns a lovely golden brown.
15. After the “mac and cheese” has finished in the oven, remove it and allow it to rest for a few minutes until it stops wobbling when you give it a poke. The growing tumescence of your “mac and cheese” means your cheese has started to set and it will be easier to handle rather than being a floppy mess.
16. With a large spoon, dissect and withdraw a good portion of “mac and cheese” and transfer to a plate. Add some pork belly and a spoonful of pesto. Garnish with the cherry tomatoes for the contrasting colour.

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Final thoughts on mac and cheese

I’ve ordered some food-grade sodium citrate on-line and will see if it helps make the cheesy white sauce any better.

According to Guga, the sodium citrate makes the cheesy white sauce smoother.