This indulgent recipe is one I do not make often because it is truly impossible to stop eating it.

I make this in individual buttered ramekins. This recipe makes enough for 12

3 cups of corkscrew pasta boiled in salted water until al dente. That’s when cooked pasta is tender but firm and chewy when you bite into it. Drain but do not rinse.

Place a towel over the pasta to prevent it from cooling while you work on the rest.

Make or buy 2 cups of toasted bread crumbs. Made from French bread is best

Slice 3 or 4 oz of prosciutto into thin ribbons and set aside.

Slice or cube 3 or 4 oz gouda cheese in small pieces and place in a stock pot with :

2 cups heavy cream

1 cup regular milk

1 cup finely shredded asiago cheese (available at most deli counters)

1 tsp cinnamon

1 tsp freshly ground nutmeg

1/2 tsp black pepper

Melt and whisk the cheese into the cream and milk, stirring constantly as this will burn easily, even on low heat. Once the cheese is melted and blended, add spices and allow to bubble for a minute before you add the prosciutto and pasta. Mix well.

Ladle or spoon into buttered ramekins or place in one large baking dish. Cover with bread crumbs. Cover lightly with foil. Bake at 375° for 8-10 minutes, remove foil and bake 5 more minutes for a crunchy top.

We often made this with cheddar and macaroni noodles when I was a child.

Serving it in individual ramekins makes it special. A serving with baked chicken was a Sunday meal to remember.

The ideal salad with this is simple.

Chop crispy lengths of washed fresh romaine lettuce into bite sized pieces. Cover with a dressing made of 3/4 cup of oil and 1/4 cup of vinegar, a good ratio.

A few chopped summer tomatoes on top makes it perfect. Mix and let marinate for an hour. Add salt and pepper as you like.

For a special treat place fresh peach slices over the top. It’s beautiful and delicious.

The savory prosciutto and gouda is ideal with a fresh, crispy salad alongside.