A baked macaroni and cheese recipe for those who are looking for a different taste; the Gruyère with the Gorgonzola cheeses help create a rich flavor not usually seen in macaroni and cheese... again this recipe can be cooked with almost any short type of pasta.
1 lb. macaroni dry pasta
4 cups milk
1/2 lb. Gorgonzola cheese
1/2 lb. Parmesan
1/2 lb. Gruyère cheese
1 lb. ham meat, cubed
salt and fresh black pepper
Some more grated Gruyère cheese for grating at the end
Boil the pasta to "al dente" and do not overcook because they will cook more in the oven. Heat up the milk in a large pot over medium-low heat; mix in all the Gorgonzola, Parmesan and Gruyère cheeses and cook them to melt them all in the milk, stirring constantly. When the cheese sauce starts to boil immediately lower the heat.
Cut the ham meat in small cubes and mix them in the melted cheese sauce, while still over low heat; cook for one or two minutes.
Season with salt and freshly ground pepper, to your taste. Preheat the oven to 300 ˚F. Pour the pasta in your favorite lasagna pan; pour the sauce we just did with the ham over and mix well. Sprinkle the grated gruyère over to cover the top of your macaroni and cheese. Put the pan in the oven and bake for about 10 minutes; switch the oven to broil and broil for a minute or two to get a nice golden brown top... Pull out of the oven and let your pan cool down a bit.
Serve...