Ando made this for Thidz’ birthday last week and it went down so well that he suggested I put it on the blog. So here it is, adapted to his standards. While the whole thing takes a little while to prepare, it’s all easy stuff that you can do in stages. I ended up having most of it ready in the morning and then just chucked it together at the end and baked it. But we’ll work from the bottom up on this layered casserole. Also, the recipe says it serves 8, but really it serves 4 because you are going to want seconds.
Preheat your oven to 425°F and spray a 9″ springform pan with cooking spray. My pan was a little wider, but that’s fine.
In a teeny bowl, mix together 1 teaspoon smoked paprika, 1 teaspoon ground cumin, 1/2 teaspoon chili powder, and some salt and ground black pepper to taste.
Peel 2 medium sweet potatoes. I only had large ones, so I opted to just do one, but I could have used both and it would have been fine.
Use a mandoline to shave off super thin slices.
Chuck those pieces in a bowl, drizzle with a few tablespoons vegetable oil, and add in your spice mix. Toss with your hands until the oil and spices evenly coat all the potato pieces.
Layer the sweet potato slices evenly in the bottom of the pan.
Bake for 15-20 minutes until they are softened and starting to brown. Ando wanted to bake them longer to make them more crisp, so I tried that, but I found that once you piled the rest of the ingredients on top they went soft again anyway, so don’t worry too much about that. The Pie hoped for a thicker layer of sweet potatoes (because I only used the one potato and my pan was wider), so next time I would go for two.
Grab yourself some pork tenderloin. I had a boneless pork loin rib here that was on stupid sale so I used that.
You’ll need 2lbs pork, cut into 2″ chunks. If I did this again, I would cut the chunks larger, just so your pulled pork strings end up being decently long.
Bring a large saucepan of water to a boil and add in the meat. It goes gray almost immediately, which is kind of gross. Reduce to a simmer and leave that on the go for about an hour.
Drain the pork and use 2 forks to shred it into little pieces.
Then you’re going to need some barbecue sauce. Ando expressed concern that the sauce tended to overpower the more delicate flavours of the macaroni and cheese on top, so we picked out a milder apple butter sauce and it worked out fantastically. The sweetness of the apple really worked well with the pork.
So you pour 14oz barbecue sauce all over your pork and mix it in.
Then you add in 2 tablespoons apple cider vinegar and stir that in as well, then set the whole thing aside.
Bring another saucepan of water to a boil and add a pinch or two of salt. When it’s boiling, add in 8oz elbow pasta (MACARONI) and cook according to your package instructions. When it’s ready, drain the water, saving about 1/4 cup of it. Add the water back to the pasta in the pot.
Add to the pasta 1/2 cup grated cheddar cheese (I think the sharper the better), 1/2 cup grated Gruyere (we used Jarlsberg), and 1/4 cup creme fraiche (which is next to impossible to find in Newfoundland, so we used sour cream instead). Because Ando suggested boosting the flavour of the mac, I added a few crumbles of blue cheese (Rochefort) as well.
Stir that up until it’s all melted, then add a few drops of hot sauce (we used Tabasco) to taste.
Season it with salt and pepper and set it aside.
Melt 1/4 cup butter and stir it up with 1/2 cup parmesan cheese and 1 cup panko breadcrumbs.
Smooth the pulled pork over the sweet potatoes.
Dollop the macaroni on top of that and flatten it down a bit.
Sprinkle the bread crumb mixture on top of that to completely cover the macaroni.
Bake for 15 minutes, until the casserole is hot through and the bread crumbs are browned.
Ideally you should be able to pop open the springform pan and cut this puppy like a cake. My pork ended up being supremely saucy and thus too slithery to be architecturally sound in terms of casserole structure. Meaning I tried to pop off the frame and then the whole thing went sideways — literally and figuratively. So we just scooped it out with spoons, hence the lack of presentation. Didn’t matter. Ate it anyway. And it was awesome. Thanks Ando!