Sage Baked Macaroni and Cheese

Name: Sage Baked Macaroni and Cheese
Total time: 45 min
Yield: 8
Ingredients: 1 lb. ditalini pasta; 1 3/4 c. half-and-half; 3/4 c. whole milk; 8 oz. cream cheese; 3 tbsp. unsalted butter; 2 c. grated provolone cheese; 1 3/4 c. coarsely grated Parmesan cheese; 2 oz. prosciutto; 1 tbsp. minced fresh sage; 1 tsp. fresh-ground pepper; 1/2 tsp. salt

Published: Feb 16, 2018

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Beatriz Da Costa

Yields:

Total Time:

45 mins

Cal/Serv:

489

Our zesty version of macaroni and cheese combines two rich Italian cheeses and fresh sage with a generous sprinkling of salt-cured ham. Little tube pasta (ditalini) replaces elbow macaroni.

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Ingredients

1 lb. ditalini pasta
1 3/4 cups half-and-half
3/4 cup whole milk
8 oz. cream cheese
3 Tbsp. unsalted butter
2 cups grated provolone cheese
1 3/4 cups coarsely grated Parmesan cheese
2 oz. prosciutto
1 Tbsp. minced fresh sage
1 tsp. fresh-ground pepper
1/2 tsp. salt

Directions

1. Step 1Preheat oven to 350 degrees F. Cook the pasta following package directions. Strain the pasta, rinse with cold water to cool, drain well, and transfer to a large bowl. Set aside.
2. Step 2Make the sauce: Combine the half-and-half, milk, cream cheese, and butter in a medium saucepan. Cook over medium heat, stirring occasionally, until the butter and cream cheese have melted — about 10 minutes.
3. Step 3Assemble the macaroni and cheese: Toss the provolone, 1 1/2 cups Parmesan, prosciutto, sage, pepper, and salt with the reserved pasta. Add the hot milk mixture and stir until well combined. Evenly divide the macaroni mixture among 8 four-ounce ramekins. Place the filled cups on a baking sheet and sprinkle the remaining 1/4 cup of Parmesan cheese evenly over the tops.
4. Step 4Bake at 350 degrees F until the macaroni is set and the tops are golden brown — about 25 minutes. Serve hot in ramekins.