Total time: 35 minutes
Note: From Jean-Pierre Bosc of Cafe des Artistes and Mimosa
1/2 pound elbow macaroni
1/4 cup (2 ounces) thinly sliced prosciutto
1 cup heavy cream
2 cups milk
1/4 cup grated Parmesan
1/8 teaspoon ground nutmeg
1/2 cup grated Swiss cheese
1. Cook the macaroni in plenty of salted water until al dente, about 8 minutes. Drain and cool.
2. Mix together the prosciutto, cream, milk, Parmesan and nutmeg. Add the macaroni and season to taste with salt and pepper.
3. Spoon into a 11- by 7 1/2 -inch baking dish. Sprinkle grated Swiss cheese over the top.
4. Bake at 400 degrees until the cheese is lightly browned, about 20 to 25 minutes. For a crustier top, place the dish under a broiler for a few minutes.