Asiago Mac and Cheese with Truffled Potato Crust

Name: Asiago Mac and Cheese with Truffled Potato Crust
Prep time: 1 h 30 min
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 6
Cuisine: American
Ingredients: 473 milliliters asiago cheese, grated; 473 milliliters half and half; 680 grams idaho russet potatoes; 710 milliliters lightly packed shredded tuscan kale; 0 teaspoons freshly grated nutmeg; 59 milliliters parmesan cheese, grated, plus more for passing; 454 grams dried penne pasta; 113 grams sliced prosciutto; 0 teaspoons crushed red pepper flakes; 12 sage leaves, minced; 1 shallot, peeled & minced; 1 teaspoon white truffle oil; 1 Tbsp unsalted butter; 1 Tbsp vegetable oil

Asiago Mac and Cheese with Truffled Potato Crust might be just the main course you are searching for. This recipe serves 6. One portion of this dish contains about 32g of protein, 33g of fat, and a total of 764 calories. If you have lightly tuscan kale, half and half, pepper flakes, and a few other ingredients on hand, you can make it. To use up the half and half you could follow this main course with the Coconut Cream Pie Made With Half & Half as a dessert. From preparation to the plate, this recipe takes approximately 1 hour and 30 minutes.

Instructions

Cook the penne according to package directions until al dente.

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Penne

Drain and set aside to cool.

Heat oven to 375°F.

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Oven

Bake potatoes until tender, about 45 minutes.

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Potato

Equipment you will use

Oven

Let them cool slightly, then peel the potatoes with your hands. The peels should come off easily. Discard the skins. Push the potatoes through a ricer into a medium-sized bowl. Stir in the butter, truffle oil and scallions until well mixed. Season with salt and pepper. Using your fingers, press the potato mixture evenly across the bottom of a 9-inch springform pan.

Ingredients you will need

Salt And Pepper

Truffle Oil

Green Onions

Potato

Butter

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Springform Pan

Potato Ricer

Bowl

Bake until lightly browned on the edges, about 25 minutes.

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Oven

Let cool on a wire rack.Bring the half-and-half to a boil in a medium-sized saucepan set over medium heat, stirring occasionally.

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Wire Rack

Sauce Pan

Remove from heat and stir in the red pepper flakes.

Ingredients you will need

Red Pepper Flakes

Let the mixture cool slightly, then briskly whisk in eggs, egg yolks, Asiago, and nutmeg. Season with more salt and pepper and set aside.

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Salt And Pepper

Egg Yolk

Asiago Cheese

Nutmeg

Egg

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Whisk

Heat vegetable oil in a large skillet set over medium heat.

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Vegetable Oil

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Frying Pan

Add shallots and cook, stirring occasionally, until softened, about 2 minutes.

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Shallot

Add the kale and cook, stirring occasionally, until wilted, about 5 minutes.

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Kale

Remove from heat, season with salt and pepper and set aside.Stir the cooked penne, Asiago mixture, kale mixture, prosciutto, and sage into a large bowl until well combined. Scrape this mixture over the potato crust and spread evenly. Top with the Parmesan cheese and bake until well-browned on the tips of the penne, about 45 minutes.

Ingredients you will need

Asiago Cheese

Salt And Pepper

Prosciutto

Potato

Crust

Penne

Kale

Sage

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Oven

Bowl

Remove from oven and let cool slightly on a rack before releasing the springform pan. Slice into wedges and serve warm with additional Parmesan passed at the table.

Ingredients you will need

Parmesan

Equipment you will use

Springform Pan

Oven