Sage Baked Macaroni and Cheese

Beatriz Da Costa

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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Yields: 8

Total Time: 45 mins

Cal/Serv: 489

Ingredients

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Directions

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.
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.
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.
Step 4Bake at 350 degrees F until the macaroni is set and the tops are golden brown — about 25 minutes. Serve hot in ramekins.

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