Hog Mac n Cheese From Pitt Cue and Co: The Cookbook Recipe

Ingredients

• 1 pound 2 ounces dried elbow macaroni
• 7 ounces cooked bacon or pork belly (or any leftover smoked meat), cut into chunks
• 2 cups bread crumbs
• 3 1/2 tablespoons Smoked Bacon Rub
• 3 1/2 ounces cheddar, grated
• Cheese Sauce
• Generous 2½ cups whole milk
• 1/2 stick butter
• 2 shallots, minced
• 2 garlic cloves, minced
• 2 sprigs of thyme, leaves picked
• 1/2 cup all-purpose flour
• 4 1/2 ounces Colston Bassett Stilton or Stichelton cheese, grated
• 4 1/2 ounces Montgomery cheddar cheese, grated
• 4 1/2 ounces Ogleshield (or Gruyère) cheese, grated
• 1 teaspoon salt
• 1/2 teaspoon ground white pepper

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