Recipe: Rich Macaroni and Cheese, Sage Baked Macaroni and Cheese for Glo

Rich Macaroni and Cheese
Forget diets and dig in. An abundance of rich, cheesy sauce makes this absolutely the creamiest macaroni and cheese around.
Serves 6

1 pound macaroni or rigatoni
6 tablespoons butter or margarine
6 tablespoons all-purpose flour
4 cups milk, heated
1 cup shredded mozzarella cheese
4 cups shredded cheddar cheese
2 teaspoons Worcestershire sauce
2 teaspoons prepared mustard
Minced parsley for garnish

Grease a 3 to 4-quart casserole. In a large pot of boiling salted water, cook the macaroni for 6 minutes; drain well. Melt the butter in a large saucepan; whisk in the flour. Slowly add the milk and cook, stirring, until thickened. Stir in the mozzarella and 3 cups cheddar; add the Worcestershire sauce and mustard. Mix the pasta with the sauce in the casserole. Top with the remaining cheddar. Bake at 350F for 45 minutes. Garnish with parsley.

Do Ahead: Prepare the recipe through Step 3, cool, then cover with foil and refrigerate for up to 1 day before baking. The dish can also be baked, then frozen for up to 1 month; defrost in the refrigerator, then reheat in a 350F oven for 50 minutes.

Sage Baked Macaroni and Cheese
In our Sage Baked Macaroni and Cheese, cream cheese and provolone melt into a rich sauce, bits of prosciutto and fresh herbs add intriguing flavors and sharp Parmesan cheese imparts a crunchy golden crust to individually baked servings of this classic dish. Little tube pasta (ditalini) replaces elbow macaroni.
Serving: About eight 1 1/4-cup servings

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

Make the sauce: Preheat oven to 350 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.