Instructions: Position rack in bottom third of oven; preheat to 400 degrees. Butter 11- by 7-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 Gruyere, 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 Gruyere over.

Bake until cheese melts and macaroni and cheese sets, about 20 minutes. Serve warm.

This recipe yields 6 servings.

Comments: "Every time I visit my sister in Los Angeles, we make a point of having dinner at Mimosa, a popular French bistro," writes Frances Candler Brown of Birmingham, Alabama. "I like to think I"m an adventurous diner, but my order there has become only too predictable: a glass of wine, a salad and the restaurant"s delectable version of macaroni and cheese."

This French take on macaroni and cheese has a nice assertive flavor.

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