Baked Ham and Cheese Macaroni

Grate the Vermont cheddar and Gruyère cheeses.

Cook pasta in a large pot of boiling salted water according to package directions until al dente. Drain and set aside.

While the pasta cooks, dice the smoked ham.

In a large saucepan or pot, melt the butter over medium heat.

Whisk in the flour and cook for 1 minute to form a roux.

Gradually whisk in the heavy cream until the sauce is smooth and begins to thicken.

Reduce heat to low and stir in the shredded cheeses until fully melted.

Season the cheese sauce with freshly grated nutmeg.

Add the cooked pasta and diced ham to the cheese sauce and stir to combine.

Transfer the mixture to an oven-safe baking dish.

Top evenly with panko breadcrumbs.

Bake until the top is golden brown and the sauce is bubbly.