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1
Preheat oven to 450 degrees.
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2
Make a white roux by melting the butter and adding flour.
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3
Gradually add the milk to the pan, whisking away any lumps.
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4
Bring the sauce to a full boil; reduce to a simmer, stirring frequently.
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5
Simmer until sauce is smooth and flour is cooked out (about 20 minutes).
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6
Season with salt, pepper and nutmeg.
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7
Warm the bechamel.
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8
Add half of the Gruyere.
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9
Remove immediately from the heat.
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10
The cheese should just lightly melt into the bechamel.
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11
Add the cooked macaroni and ham to the bechamel cheese mixture.
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12
The consistency should be fairly loose but not soupy.
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13
Add milk if needed to loosen.
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14
Season to taste with fine sea salt and freshly ground pepper.
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15
Place mixture in a greased casserole.
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16
Top with the rest of the Gruyere cheese and the bread crumbs.
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17
Place in oven until the cheese is bubbly and crisp (about 4 to 6 minutes).
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18
Do not overcook.
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19
It should still be quite moist.
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20
Serve immediately.
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21
Note: For the bread crumbs, use day-old sourdough bread slices and let them dry out.
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22
Grind in processor or crush in a zippered bag until super-fine.
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23
Pass through a fine-mesh tami (sieve) so the bread crumbs are like dust.
