South Beach Gratin

1 cup smoked ham, julienned

2 cups heavy cream

8 cups cooked penne pasta

1/4 cup freshly grated gruyere cheese

1/4 cup shredded white cheddar cheese

6 tablespoons freshly grated parmesian

3 tablespoons truffle oil

Bring cream to a boil in a large saucepan over low-ish heat. Add ham, truffle oil, cheddar and Gruyere. Cook 5-10 minutes until thickened, stirring often so the dairy doesn't scald.

Preheat broiler.

Add cooked penne to the cream and cheese mixture and fold together until the pasta is well coated; add salt and pepper to taste (the less salty the ham, the more salt you'll need to add to bring out the truffle's flavor). Transfer the pasta to a 9x12 casserole dish. Top with Parmesan and broil 2-3 minutes until the top is brown.