Grilled Pork Belly Macaroni and Cheese

Yield: 10 each entrée servings


  • 5 lb. carton Reser’s Special Request™ Deluxe Macaroni & Cheese – 4/5 lb (71117.14905)
  • 2 cups Smoked Cheddar, shredded
  • 3 lbs. Pork belly, sliced ½-inch thick

Pork Belly Dry Cure

  • ½ cup Brown sugar, packed
  • 1 Tbsp Smoked paprika
  • 1 tsp Garlic, granulated
  • ¼ cup Kosher salt
  • 1 tsp Black pepper, 28 mesh


  1. In a medium bowl, mix the dry cure together.
  2. Mix the cure with the ½-inch slabs of pork belly and refrigerate for 12-16 hours.
  3. After curing, rinse the pork belly and pat dry.
  4. Place pork belly slices onto parchment line sheet pan and cook at 350°F for 12-14 minutes, flip slices over and cook for another 12-14 minutes or until browned.
  5. Heat the Reser’s Special Request™ Deluxe Macaroni & Cheese in a steamer until warmed through, 18-20 minutes.
  6. Empty the mac into a steamtable pan and add the smoked Cheddar and mix to combine.
  7. To serve, grill a 3 oz piece of the cooked belly to warm through, slice, and place atop 9 oz. of mac and cheese in a large, warmed bowl.