Fat Tire Mac & Cheese


  1. In a sauté pan, add the pork belly and sauté until crispy.
  2. Add the Queso Blanco dip and Fat Tire dip to the pan and heat with the pork belly.
  3. In a separate pan, add butter and melt.
  4. Add bread crumbs and 2 oz of the Parmesan cheese to the melted butter. Mix thoroughly.
  5. Add pasta to the pan with the dips and mix. Then pour pasta into a bowl.
  6. Top with bread crumb mixture and place in oven or salamander to toast.
  7. Take out and serve when toasted.


  • 6 oz. Allegiance® Pork, Belly, diced
  • 4 oz. Assoluti® Pasta, Cavatappi
  • 3 oz. bread crumbs, fresh
  • 3 oz. Contigo® Queso Blanco Cheese Sauce
  • 2 oz. Nature's Best Dairy® Butter
  • 3 oz. Roma® Cheese, Parmesan
  • 4 oz. West Creek® Dip, Queso Blanco