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Jarlsberg Mac and Cheese with Jalapeño and Crispy Pork Belly

Jarlsberg Mac and Cheese with Jalapeño and Crispy Pork Belly

Jarlsberg is an excellent melter with a nutty flavor: Perfect for mac and cheese. Layer some spicy jalapeño and crispy pork belly into the classic comfort food dish; you’ll want to grab a fork and dig right in.
Servings 10


  • 2 tablespoons butter
  • 4 ounces pork belly sliced
  • 1 shallot thinly sliced
  • 1 large jalapeño seeds removed and cut into slices
  • 2 tablespoons flour
  • 2 cups heavy cream
  • 2 cups grated Jarlsberg cheese
  • 1 cup grated parmesan cheese
  • Salt and ground black pepper to taste
  • 1 pound farfalle bow-tie pasta, cooked al dente and drained
  • 1/2 cup shredded Jarlsberg cheese


  • ► Preheat oven to 400°F
  • ► In a medium saucepan, melt butter over medium heat. Add pork belly and cook until browned and crispy. Remove from pan and set aside.
  • ► To the same pan, add shallot, reduce heat to low, and slowly cook, stirring frequently until lightly browned, about 5 minutes. Add jalapeño slices and continue cooking until slices have softened, another 5 to 7 minutes.
  • ► Sprinkle flour over shallot and jalapeño and cook, stirring often, for 3 minutes. While whisking constantly, add heavy cream; simmer for 5 minutes (mixture will thicken).
  • ► Slowly add Jarlsberg and whisk until smooth and melted, then stir in parmesan cheese. Season with salt and pepper to taste.
  • ► Fold in the cooked pasta, pork belly, and jalapeño. Toss to mix well.
  • ► Place in a 9 x 13-inch baking dish; sprinkle with additional Jarlsberg cheese. Bake for 15 minutes. Serve immediately.
Sponsored by Norseland

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