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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.


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