Ingredients
1 pound(s) ditalini pasta
1 3/4 cup(s) half-and-half
3/4 cup(s) whole milk
8 ounce(s) cream cheese
3 tablespoon(s) unsalted butter
2 cup(s) (about 10 ounce) grated provolone cheese
1 3/4 cup(s) (about 5 ounces) coarsely grated Parmesan cheese
2 ounce(s) (about 1/2 cup) prosciutto, coarsely chopped
1 tablespoon(s) minced fresh sage
1 teaspoon(s) fresh-ground pepper
1/2 teaspoon(s) salt
Preparation
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.
