The Smotherload

Ingredients

• 4 slices bacon 
• 1 tablespoon cornstarch 
• 20 ounce waffle fries frozen
• 4 servings kosher salt and pepper freshly ground
• 6 ounces mild cheddar cheese shredded yellow
• 0.3 teaspoon ground mustard 
• 2 tablespoons pimientos chopped
• 2  scallions sliced
• 2 ounces mozzarella cheese shredded
• 0.3 cup cup heavy whipping cream sour

Equipment

• food processor
• frying pan
• paper towels
• sauce pan
• oven

Directions

1. Bake the waffle fries as the label directs. Meanwhile, cook the bacon in a large skillet over medium heat until crisp, about 4 minutes per side.
2. Drain on paper towels, then chop into bite-size pieces.
3. Combine the cheddar, mozzarella, cornstarch, pimientos and mustard powder in a food processor and pulse until smooth.
4. Transfer to a medium saucepan; add 1/3 cup water and cook over medium heat, stirring constantly, until the cheese melts and the mixture is smooth, about 5 minutes. Stir in the sour cream and season with salt and pepper. Divide the waffle fries among plates; top with the cheese sauce, bacon and scallions.
5. Photograph by Kang Kim