Have fun preparing this mushroom dish!
Thickly butter a shallow rectangular gratin dish or a large cake pan.
In an oblong saucepan, bring 4 liters of water to a boil with the salt and pour in the unbroken macaroni lengthwise. Cook al dente for 12-15 minutes according to the instructions on the packet, drain and drain well.
In the meantime, for the filling, clean the mushrooms, dice the peeled onion. Heat the butter in a frying pan, fry the onion cubes until translucent and add the mushrooms. Steam for 5 minutes. Cut the ham into fine strips and mix with the mushrooms. Season to taste with salt and freshly ground pepper.
For the glaze, mix whipped cream, eggs, milk and salt and add the cheese.
Preheat the oven to 200 °C.
Place a layer of macaroni lengthwise in the baking dish. Cover with half of the mushroom-ham mixture and add a second layer of macaroni on top. Cover with half of the egg milk.
Top again with macaroni and the rest of the mushroom-ham mixture. Cover with the remaining macaroni and pour the remaining egg milk over it.
Sprinkle the surface with breadcrumbs and with butter flakes.
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