![Creamy Baked Pasta with Gruyere and Prosciutto Recipe](https://cdn.statically.io/img/www.foodandwine.com/thmb/LUv2kkMYUjv0OsmITjZEZz0kEEQ=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/creamy-baked-pasta-with-gruyere-and-prosciutto-FT-RECIPE0220-934cb89f5107400d950f933f6d291b98.jpg)
Ingredients
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1 (16-ounce) package gemelli pasta or other short pasta, such as penne or elbow macaroni
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16 ounces Gruyère cheese, finely shredded (about 4 cups)
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3 ounces Parmigiano-Reggiano cheese, finely shredded (about 1 1/4 cups)
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3 cups heavy cream
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1 1/2 teaspoons kosher salt
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1 teaspoon freshly grated whole nutmeg
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Thinly sliced prosciutto, for serving
Directions
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Cook pasta in salted water according to package directions until barely al dente, about 10 minutes (about 3 minutes less than package directions indicate). Drain and immediately transfer to a large rimmed baking sheet; spread in a single layer. Set pasta aside. Toss together Gruyère and Parmigiano-Reggiano in a medium bowl, and set aside.
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Preheat broiler to high with oven rack in middle of oven. Bring heavy cream and salt to a simmer in a large saucepan over high. Reduce heat to medium; stir in nutmeg, and simmer, stirring often, 2 minutes. Remove from heat. Stir in 4 1/4 cups of the cheese mixture, in small batches, stirring until cheese is melted after each addition. Stir in cooked pasta. Spoon pasta mixture into a 2 1/2-quart broiler-proof baking dish; top with remaining 1 cup cheese mixture.
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Broil in preheated oven until cheese is melted and golden brown, 3 to 5 minutes. Let stand 10 minutes before serving. Serve with thinly sliced prosciutto.
Make Ahead
Recipe may be prepared 1 day in advance through step 2, increasing salt from 1 1/2 teaspoons to 2 teaspoons. Cover and refrigerate; let come to room temperature before broiling.