Macaroni and Cheese with Prosciutto

This isn’t the recipe Mom used to make (I’ll post that later when she sends it to me) but this is a very nice macaroni. This is a French take on comfort food that is pretty easy to make and the leftovers are great.

Macaroni and Cheese with Prosciutto: Bon Appétit

Ingredients:

• 8 ounces small elbow macaroni (2 cups)
• 1 1/2 cups (packed) grated Gruyère cheese (6 ounces)
• 1 cup whipping cream
• 1 cup whole milk
• 3 ounces thinly sliced prosciutto, coarsely chopped
• 3 tablespoons grated Parmesan cheese
• 1/8 teaspoon ground nutmeg

Directions:

1. Position rack in bottom third of oven; preheat to 400ºF.
2. Butter 11×7-inch glass baking dish.
3. Cook macaroni in large pot of boiling salted water until tender but firm to bite. Drain.
4. Whisk 1/2 cup Gruyère, cream, milk, prosciutto, Parmesan and nutmeg in large bowl to blend.
5. Add macaroni to coat.
6. Season with salt and pepper.
7. Transfer to prepared baking dish.
8. Sprinkle remaining 1 cup Gruyère until cheese melts and macaroni and cheese sets, about 20 minutes.
9. Serve warm. Makes 6 servings.