Macaroni and Cheese with Prosciutto (Mimosa)

Served at the famous Mimosa, a popular French bistro in Los Angeles, this delectable version of macaroni and cheese with prosciutto has a delicious assertive flavour.

2 cups small elbow macaroni (8 oz)
1 Tbsp. sea salt
1½ cups Gruyère cheese, packed, grated, divided (~ 6 oz)
1 cup whipping cream
1 cup whole milk
3 oz thinly sliced prosciutto, coarsely chopped
3 Tbsp. Parmesan cheese, grated
⅛ tsp. ground nutmeg
sea salt
black pepper, freshly ground

Preheat an oven to 400°F (200°C/180°C fan, Gas Mark 6). Position the rack in the bottom third of the oven. Butter an 11x7" glass baking dish.

Cook the macaroni in large pot of boiling salted water until tender but still firm to the bite. Drain well.

Whisk a ½ cup Gruyère, cream, milk, prosciutto, Parmesan and nutmeg in large bowl to blend. Add the cooked macaroni and toss to coat. Season with salt and pepper.

Transfer to the prepared baking dish. Sprinkle the remaining 1 cup Gruyère over top. Bake until the cheese melts and the macaroni and cheese sets, about 20-25 minutes. Serve warm.

Makes 6 servings.