Sage Baked Macaroni and Cheese
shared by Jennifer
Details:
-
PT25M
- Prep Time: 25 Minutes PT25M
- Cook Time: 25 Minutes PT1H
- Total Time: 1 Hour
- Difficulty: Novice
- Serves: 6-8 people
- Cuisine: American
Make the sauce: Preheat oven to 350 degrees F. Cook the pasta following package directions. Strain the pasta, rinse with cold water to cool, drain well, an
Ingredients:
- 1 lb. ditalini pasta
- 1¾ c. half-and-half
- ¾ c. whole milk
- 8 oz. cream cheese
- 3 tbsp. unsalted butter
- 2 c. grated provolone cheese
- 1¾ c. coarsely grated Parmesan cheese
- 2 oz. prosciutto
- 1 tbsp. minced fresh sage
- 1 tsp. fresh-ground pepper
- ½ tsp. salt
Directions:
- Make the sauce: Preheat 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.
- 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.
- 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 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. Bake until the macaroni is set and the tops are golden brown — about 25 minutes. Serve hot in ramekins.