Ingrediments *

8 ounces elbow macaroni (2 cups) — or try twisty "cellantani" pasta!
1.5 cups (packed) grated Gruyère cheese (about 6 ounces)
1 cup whole milk
1 cup whipping cream — must admit I dropped this and boosted whole milk to 2 cups
3 ounces thinly sliced prosciutto, coarsely chopped
3 tablespoons grated Parmesan cheese
one-eighth teaspoon ground nutmeg

Position rack in bottom third of your oven and preheat it to 400°F. Butter an 11-by-7-inch glass baking dish. Cook the macaroni (making sure to keep it al dente) and drain well.

Whisk 0.5 cup of the Gruyère, the milk/cream mixture, the prosciutto, Parmesan, and nutmeg in a large bowl. Add the macaroni and toss well to coat it all. Season with salt and pepper (but it doesn't need much salt, what with the prosciutto and all). Spread it in the buttered baking dish and sprinkle with the remaining cup of Gruyère. Bake until the cheese melts and the mixture sets, about 20 minutes (though mine takes about 30). Serve warm. Yum!

Makes six servings. (Really.)

Source: Bon Appétit

* Yes, I realize this is misspelled. But it's how my step-father Marcel says it! :)