3.10.2010

a winning recipe at our place.

funny, this seems much like the last recipe i posted...full of pasta and full of cheese....perhaps it's the weather lately causing us to gravitate towards our comfort foods.

sage macaroni and cheese

1 3/4 c. half and half
3/4 c. milk
8 oz. cream cheese
3 T. unsalted butter
2 c. grated provolone cheese
1 3/4 c. grated parmesan cheese
1 T. finely chopped fresh sage
1 t. fresh ground black pepper
1/2 t. salt
1 pound elbow macaroni, cooked and drained.

heat oven to 350
combine half and half, milk, cream cheese, and butter in medium saucepan.
cook over medium heat, stirring occasionally, until butter and cream cheese have melted.
toss the provolone, 1 1/2 c. parmesan, sage, pepper, and salt with the macaroni.
add the hot milk mixture and stir until well-combined.
bake in a 9x13 dish until set and golden brown.

you can add 2 oz chopped prosciutto or bacon when you add the sage (we leave it out as we are pescetarian)

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