Four Cheese Macaroni

• 300 g dried macaroni noodles
• 20 g butter
• 1 leek, finely sliced
• 2 garlic cloves, finely chopped
• 100 ml milk
• 300 ml cream
• 1 teaspoon Dijon mustard
• 1 pinch nutmeg
• 1 egg, lightly beaten
• 100 g ricotta cheese
• 1 cup grated gruyere or 1 cup swiss-style cheese
• 12 cup grated parmesan cheese
• 12 cup grated Mature cheddar cheese
• 1 tablespoon finely chopped chives or 1 tablespoon parsley, finely chopped
• 4 slices prosciutto, roughly chopped
• 12 cup fresh breadcrumbs or 12 cup gluten-free breadcrumbs

1. Pre-heat oven to 200C Grease a medium sized (2 litre) casserole or baking dish.
2. Add macaroni to a large saucepan of salted boiling water and cook to package directions.
3. If using a gluten-free macaroni pasta- cook just under al-dente stage.
4. Drain well.
5. Meanwhile, melt butter over medium heat in a medium saucepan, add leek and garlic and cook for 3 minutes or until soft.
6. Add milk, cream, mustard and nutmeg, mix well and bring to the boil.
7. Remove from heat and whisk in the egg, ricotta, 1/2 cup gruyere cheese (reserving 1/2 cup for topping), 1/4 cup parmesan cheese (reserving 1/4 cup for topping) and mature cheddar cheese.
8. Stir until combined.
9. Gently fold in reserved macaroni and chives (or parsley).
10. Season to taste with salt and pepper.
11. Pour macaroni mixture into prepared dish.
12. Combine prosciutto, breadcrumbs and remaining 1/2 cup gruyere cheese and 1/4 cup parmesan cheese and sprinkle over macaroni.
13. Bake for 20 minutes or until the sauce is bubbling and the top is golden.
14. Remove and rest 5 minutes.

macaroni noodles, butter, garlic, milk, cream, mustard, nutmeg, egg, ricotta cheese, grated gruyere, parmesan cheese, cheddar cheese, chives, fresh breadcrumbs

Taken from www.food.com/recipe/four-cheese-macaroni-457926 (may not work)