FoodReference.com (Since 1999)
RECIPE SECTION - Over 10,000 Recipes

 

You are here > Home > Recipes

 

CULINARY SCHOOLS and
COOKING CLASSES

From Amateur & Basic Cooking Classes to Professional Chef Training & Degrees
More than 1,000 schools & classes listed for all 50 States, Online and Worldwide

 

FREE Magazines and
other Publications

An extensive selection of free magazines and other publications for qualified professionals

SAGE BAKED MACARONI AND CHEESE

 

Country Living Flavors of Country Cookbook
by the Editors of Country Living
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.
Makes About Eight 1 1/4-Cup Servings



Ingredients

• 1 16-ounce package ditalini pasta
• 1 3/4 cups half-and-half
• 3/4 cup whole milk
• 1 8-ounce package cream cheese
• 3 tablespoons unsalted butter
• 2 cups grated provolone cheese (about 10 ounces)
• 1 3/4 cups coarsely grated Parmesan cheese (about 5 ounces)
• 2 ounces prosciutto, coarsely chopped (about 1/2 cup)
• 1 tablespoon minced fresh sage leaves
• 1 teaspoon ground black pepper
• 1/2 teaspoon salt


Directions
1. Make The Sauce:
Preheat the oven to 350°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. In a medium saucepan, combine the half-and-half, milk, cream cheese, and butter. Cook over medium heat, stirring occasionally, until the butter and cream cheese have melted—about 10 minutes.

2. Assemble 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 eight 4-ounce ramekins. Place the filled cups on a baking sheet and sprinkle the remaining 1/4 cup Parmesan cheese evenly over the tops. Bake until the macaroni is set and the tops are golden brown—about 25 minutes. Serve hot in ramekins.

Nutrition information per serving—protein: 23 g; fat: 34.5 g; carbohydrate: 21.7 g; fiber: .8 g; sodium: 882 mg; cholesterol: 102 mg; calories: 489.
 

 

RELATED RECIPES

  Home   |   About & Contact   |   Recipes Index   |   Kitchen Tips   |   Cooking Contests   |   Other Links  

Please feel free to link to any pages of FoodReference.com from your website.
For permission to use any of this content please E-mail: james@foodreference.com
All contents are copyright © 1990 - 2016 James T. Ehler and www.FoodReference.com unless otherwise noted.
All rights reserved.  You may copy and use portions of this website for non-commercial, personal use only.
Any other use of these materials without prior written authorization is not very nice and violates the copyright.
Please take the time to request permission.

 

FoodReference.com Logo

 

 

Popular Pages