Macaroni and Cheese with Prosciutto

    8 ounces small elbow macaroni (2 cups)
    1 1/2 cups (packed) grated Gruyère cheese (about 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

Position rack in bottom third of oven; preheat to 400F. Butter
11x7-inch glass baking dish. Cook macaroni in large pot of boiling
salted water until tender but still firm to bite. Drain well.

Whisk 1/2 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
1 cup Gruyère over. Bake until cheese melts and macaroni and cheese
sets, about 20 minutes. Serve warm.