Sage Baked Macaroni And Cheese With Cream Cheese

For 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.

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 four-ounce ramekins. Place the filled cups on a baking sheet and sprinkle the remaining 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.