Macaroni and Cheese was one of the first meals that Patrick and I bonded over. I have to admit though that I had never really made it, except from a box, until I met him. While Patrick rarely cooks, except to make Sunday breakfast, he makes a fantastic macaroni and cheese. I found him this recipe, from Bon Appetit, when we started dating and he’s been making it for me ever since.

Macaroni and Cheese with Prosciutto

8 ounces (2 cups) small elbow macaroni
1 ½ cups (packed) grated Gruyere cheese
1 cup whipping or heavy cream
1 cup whole milk
3 ounces thinly sliced prosciutto, coarsely chopped
3 TB. grated Parmesan cheese
⅛ ts. ground nutmeg

Position rack in bottom third of oven; preheat to 400 degrees. Butter, or spray oil on 11×7-inch baking dish. Cook macaroni in large pot in boiling, salted water until tender, but still firm to bite. Drain well.

Whisk ½ cup of Gruyere, cream, milk, prosciutto, Parmesan and nutmeg in a large bowl to blend. Add macaroni and toss to coat. Season with salt and pepper. Transfer to prepared baking dish. Sprinkle remaining 1 cup Gruyere over the macaroni. Bake until cheese melts and macaroni and cheese sets, about 20 minutes.

Green Salad