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