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
• 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
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.