Sage Baked Macaroni and Cheese

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

1. 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.
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 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.
3. Source: countryliving.com