Instructions

1. Preheat oven to 350ºF.

2. To make beef belly rub, stir together cumin, garlic powder, thyme, cinnamon, Dijon mustard , honey, salt, ground pepper, and 1 tablespoon of olive oil; reserve remaining tablespoon of olive oil.

3. Stir in a teaspoon of water if paste is too thick to spread.

4. Using a sharp knife, cross-hatch top and bottom of pork belly.

5. Massage rub into beef belly and transfer to a large roasting pan. Cover with metal foil and roast in the oven for 25 minutes, or until beef belly reaches an internal temperature of 150ºF and skin darkens.

6. Remove metal foil and continue roasting for 15 minutes, or until fat starts to crisp.

7. Remove beef belly from oven; set aside to cool to room temperature while you roast the cauliflower.

Roasted Cauliflower
1. To roast cauliflower, place cauliflower florets into a second large roasting pan and drizzle with remaining tablespoon of olive oil. Season with salt and pepper.

2. Roast cauliflower at 350ºF for 15 minutes, or until golden brown; set aside to cool while you make the bacon sauce.

Macaroni and Cheese
1. To make bacon sauce, warm a large pan over high heat. Add bacon and onions; stir and cook for 6-8 minutes, or until onions are translucent.

2. Add the white wine; stir and cook for an additional 2 minutes, or until wine has reduced completely.

3. Add the milk and reduce heat to medium; slowly whisk flour into the pan, breaking apart any lumps.

4. Stir until sauce begins to thicken and comes to a boil.

5. Add 2 cups of the cheddar cheese and stir until cheese melts; reserve remaining ¼ cup of Cheddar cheese.

6. Remove pan from heat.

7. To assemble the mac and cheese, bring a large pot of water to boil; add the pasta and cook for 6-8 minutes, or until noodles are still firm but not chewy. Drain and set aside.

8. Dice pork belly into 1-inch cubes.

9. In a large baking dish, combine cubed pork belly, roasted cauliflower, pasta, and bacon sauce. Top with remaining Cheddar cheese.

10. Bake at 350ºF for 10 minutes, or until cheese is melted and brown.

11. Remove from oven; cool slightly and serve.

12. Note: If covered and refrigerated, mac and cheese will keep for up to 3 days.