Ingredients

• http://cooking.nytimes.com/recipes/1016574-macaroni-milanaise
• INGREDIENTS
• ½ pound dried macaroni pasta, or cavatelli, gemelli, even ziti
• 4 thin slices ham, about 2 ounces, cut into thin ribbons
• 3 or 4 small mushrooms, ideally wild, sliced thin
• 2 tablespoons tomato purée
• 2 tablespoons Madeira
• 3 tablespoons grated Parmesan cheese
• 3 tablespoons grated Gruyère cheese
• 2 tablespoons unsalted butter
• ½ teaspoon ground nutmeg
• Kosher salt and freshly ground black pepper to taste.
• PREPARATION
• Set a large pot of heavily salted water over high heat, and allow it to come to a boil.