8 ozs. elbow macaroni (2 cups)
l-l/2 cups packed grated Gruyere cheese (about 6 ozs.
l cup whipping cream
l cup whole milk
3 ozs. thinly sliced proscuitto, coarsely chopped
3 tbsps. grated Parmesan
l/8 tsp. ground nutmeg
Put rack in bottom third of oven: heat 400. Butter llx7″ glass baking dish. Cook macaroni in large pot until tender but still firm to bite, Drain well. Whisk l/2 cup Gruyere, cream, milk, proscuitto & nutmeg in large bowl to blend. Add macaroni & toss to coat. Season with s&p. Transfer to prepared baking dish. Sprinkle with remaining l cup cheese. Bake until cheese melts & macaroni and cheese sets, about 20 mins. Serve warm.
Serves 6 as a side dish. Bon Appetit March 2001
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