© Copyright 1995-2017, Clay Irving <email@example.com>, Manhattan Beach, CA USA
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8 ounces small elbow macaroni pasta
1 ½ cup packed grated Gruyere cheese
1 cup whipping cream
1 cup whole milk
3 ounces thinly sliced prosciutto, coarsely chopped
3 tablespoons grated Parmesan cheese
⅛ teaspoon ground nutmeg
Position rack in bottom third of oven; preheat to 400 degrees F. Butter a 7" x 11" glass baking dish.
Cook macaroni in large pot of salted boiling water until tender, but still firm to bite, about 8 minutes. Drain well.
Whisk ½ cup Gruyere, cream, milk, prosciutto, Parmesan and nutmeg in large bowl to blend.
Add macaroni and toss to coat. Season with salt and pepper. Transfer to prepared baking dish. Sprinkle remaining 1 cup Gruyere over the top. Bake until cheese melts and macaroni and cheese sets, about 20 minutes.