Best Mac-N-Cheese

This recipe allegedly came from Mimosa, a French bistro in LA, that’s no longer around.

8 oz elbow macaroni

1 cup whipping cream.

1 cup milk

7 to 8 oz Gruyère cheese (about 2 cups)

1 to 2 oz Parmesan cheese (about 1/4 cup)

3 oz prosciutto

1/4 teaspoon nutmeg

Preheat oven to 400°F. Butter a 11x7” glass baking dish.

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

(I'm doubling the recipe, so the pictures show two sets of everything. One recipe is enough for a family of five.)

Whisk 1 cup Gruyère, cream, milk, prosciutto, Parmesan and nutmeg in large bowl to blend.

Add macaroni and toss to coat. Season with salt and pepper. Transfer to prepared baking dish.

Sprinkle remaining Gruyère over the top. Bake until cheese melts and macaroni and cheese sets, about 25 minutes. Serve warm.

I so appreciate this simple yet delicious meal.

I've been trying to duplicate the raspberry pomegranate martini that I had at Wood Ranch, and tonight's concoction came very close! The fresh raspberries made a big difference. Cheers!