1 cup Macaroni
2 cups diced ham
8 ounces mushrooms, sliced
Juice of 1/2 a lemon, strained
2 tablespoons butter
3/4 cup half and half
4 eggs
1 cup heavy cream
1 cup Gruyere cheese, grated
Salt and pepper to taste
Nutmeg, freshly grated
Heat oven to 350 degrees F.
Butter a heavy casserole dish. Cook the macaroni in a large quantity of boiling salted water until barely tender. Refresh under cold running water, drain, and dry on paper towels. Combine with the diced ham.
Clean the mushrooms and slice. Sprinkle them with the lemon juice. Melt the butter in a large frying pan, add the mushrooms, and saute, stirring, for 2 to 3 minutes. Salt lightly, pour in the light cream, and simmer for 15 to 20 minutes until the mushrooms are tender and the cream has almost evaporated. Drain if necessary.
Beat the eggs thoroughly with the heavy cream and the grated cheese. Add the mushrooms, macaroni, and ham, and season highly with salt, pepper, and nutmeg. Mix thoroughly and put mixture into casserole. Cover casserole with lid or foil.
Bake casserole for about 30 minutes.