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1
Preheat the oven to 350F.
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2
Generously butter a 2-quart baking dish.
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3
Melt 4 tablespoons of the butter in a large saucepan over medium heat.
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4
Add the flour and cook for 2 minutes, stirring constantly.
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5
Whisk in the milk until thoroughly blended.
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6
Cook, whisking constantly, until the mixture begins to thicken.
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7
Remove from the heat and stir in the cheddar and Gruyere cheeses, nutmeg, cayenne pepper, and salt and pepper to taste.
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8
Melt the remaining 1 tablespoon of butter in a skillet and add the onion and mushrooms.
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9
Cook, stirring, until softened.
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10
Add the ham and cook, stirring, about 1 minute.
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11
Stir into the cheese sauce.
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12
Stir the cream into the sauce and stir to blend well.
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13
Meanwhile, bring a large pot of salted water to a boil and cook the macaroni until al dente.
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14
Drain and return the macaroni to the pot.
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15
Add the cheese sauce and stir to blend well.
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16
Spoon the mixture into the prepared dish and sprinkle with the Parmesan cheese.
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17
(The dish may be prepared up to this point and refrigerated, covered, up to 8 hours ahead of time.
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18
Bring to room temperature before baking.)
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19
Bake until the mixture is hot and bubbling, about 25 to 30 minutes.
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20
Remove and turn on the broiler.
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21
Brown the macaroni and cheese under the broiler until the top is nicely browned, about 3 minutes.
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22
Serve at once.
