Asiago Mac and Cheese with Truffled Potato Crust
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.sippitysup.com.
Cooking tools:
- Springform pan
- Potato ricer
- Oven
- Stockpot
- Colander
- Cooling rack
- Mixing bowl
- Saucepan
- Whisk
- Skillet
- Wooden spoon
- Cutting board
- Chef's knife
- Measuring cup
- Measuring spoon
- Grater
- Fork
- Pot
- Serving knife
Ingredients
- 1 pound dried penne pasta
- 1½ pound idaho russet potatoes
- 1 tablespoon unsalted butter
- 1 teaspoon white truffle oil
- 2 scallions, white & light green parts, minced
- 1 pinch each, kosher salt and freshly cracked pepper, plus more as needed
- 4 large eggs, lightly beaten
- 2 large egg yolks, lightly beaten
- 2 cups asiago cheese, grated
- ¼ teaspoon freshly grated nutmeg
- 1 shallot, peeled & minced
- 3 cups lightly packed shredded tuscan kale
- 4 ounces sliced prosciutto
- 12 sage leaves, minced
- ¼ cup parmesan cheese, grated, plus more for passing
- 2 cups half and half
- ¼ teaspoon crushed red pepper flakes
- 1 tablespoon vegetable oil
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