Asiago Mac and Cheese Pie

Asiago Mac and Cheese Pie

Look no further for a mac and cheese with a twist! This pie is a variation on a Timballo di Maccheroni, a traditional drum-shaped baked pasta dish from Naples and the surrounding Campania region of Italy. It’s pretty special and would be great comfort food for a relaxing night at home.

servings
8

Ingredients




















Cooking Instructions

1

Heat oven to 375°F.


2

Pierce and bake potatoes until tender, about 45 minutes. Let stand until cool enough to handle. Peel and press potatoes through a ricer or mash in a medium bowl. Stir in butter, truffle oil, green onions and pinch each salt and pepper. Press potato mixture evenly over the bottom of a greased 9-inch springform pan. Bake 20-25 minutes, or until edges are lightly browned. Let cool on wire rack.
 


3

Meanwhile, cook pasta according to package directions until al dente; drain. Transfer to a large bowl.


4

Bring cream, red pepper flakes and nutmeg to a gentle boil in a large saucepan over medium heat, stirring constantly. Reduce heat to low; gradually stir in asiago until melted. Remove from the heat. Whisk a 1/3 cup hot cream mixture into eggs and egg yolks in a bowl. Return all to saucepan, whisk to combine. Season with a pinch each salt and pepper. Pour over pasta and toss to coat.


5

Sauté the shallot in olive oil in a large skillet set over medium heat until tender. Add kale; cook and stir until wilted, about 5 minutes. Remove from heat; season with salt and pepper to taste. Stir the kale mixture, prosciutto and sage into pasta. Spoon evenly over the potato crust. Sprinkle with parmesan.


6

Bake for 40-45 minutes or until the tips of the penne are well-browned (cover if needed to prevent over browning) and a thermometer reads 160°F. Cool slightly on wire rack. Gently run a knife around edge of pan to loosen pie; remove sides of pan. Slice into wedges. Serve warm with additional parmesan.


Recipe Tips:
  • Freshly grated nutmeg is a nice addition to this recipe. The pie would be delicious served with warmed marinara.
  • Any brand of Wisconsin asiago or parmesan cheese can be used. 
cheese iconCheesemonger Tip:
Asiago and parmesan are hard cheeses that are aged to crumbly perfection. They’re delicious served freshly grated and tossed with your favorite pasta or risotto dish, on hot mashed potatoes or shaved over your favorite salad.

Ingredients




















Cooking Instructions

1

Heat oven to 375°F.


2

Pierce and bake potatoes until tender, about 45 minutes. Let stand until cool enough to handle. Peel and press potatoes through a ricer or mash in a medium bowl. Stir in butter, truffle oil, green onions and pinch each salt and pepper. Press potato mixture evenly over the bottom of a greased 9-inch springform pan. Bake 20-25 minutes, or until edges are lightly browned. Let cool on wire rack.
 


3

Meanwhile, cook pasta according to package directions until al dente; drain. Transfer to a large bowl.


4

Bring cream, red pepper flakes and nutmeg to a gentle boil in a large saucepan over medium heat, stirring constantly. Reduce heat to low; gradually stir in asiago until melted. Remove from the heat. Whisk a 1/3 cup hot cream mixture into eggs and egg yolks in a bowl. Return all to saucepan, whisk to combine. Season with a pinch each salt and pepper. Pour over pasta and toss to coat.


5

Sauté the shallot in olive oil in a large skillet set over medium heat until tender. Add kale; cook and stir until wilted, about 5 minutes. Remove from heat; season with salt and pepper to taste. Stir the kale mixture, prosciutto and sage into pasta. Spoon evenly over the potato crust. Sprinkle with parmesan.


6

Bake for 40-45 minutes or until the tips of the penne are well-browned (cover if needed to prevent over browning) and a thermometer reads 160°F. Cool slightly on wire rack. Gently run a knife around edge of pan to loosen pie; remove sides of pan. Slice into wedges. Serve warm with additional parmesan.


More Recipes Like This


previous
next