Food

Improvised this on my day off. This was so good I made it again the next day lol. It’s crispy and creamy! This recipe would slam on a food truck. 

Prep Potatoes

• Thinly slice yukon potatoes (paper-thin, use mandoline if you have it)
• Pat completely dry with paper towels
• Toss with olive oil, salt, pepper

Cook The Bacon

• Crisp up the bacon in a pan
• Remove bacon, crumble it, set aside
• Save about 1-2 tablespoons of the rendered bacon fat

Cook The Pasta

• Boil salted water
• Cook orecchiette to al dente (1 minute under)
• Drain, set aside

Start The Bottom Potato Crust

• Heat cast iron on stove with 2-3 tablespoons of the bacon oil over medium-high heat
• Layer potato slices on bottom, overlapping like shingles
• Cook for 3-5 minutes to get them starting to crisp and golden
• Remove from heat

Make The Roux

• In a separate large pot, melt 3-4 tablespoons butter over medium heat
• Add that bacon fat you saved
• Whisk in 3-4 tablespoons flour
• Cook for 2-3 minutes, whisking constantly, until it smells nutty and is lightly golden

Combine Pasta & Sauce

• Preheat oven to 400°F
• Bake for 30-35 minutes until top potatoes are golden and crispy

Bake

• Pour mac and cheese over the bottom potato layer in the cast iron
• Arrange remaining potato slices, bacon on top, overlapping
• Drizzle with oil, season with more salt and pepper
• If theres more cheese left over add pockets of it in the pan. Big globs. Have fun. 

Finish

• Pull from oven
• Top with crumbled bacon immediately