Preheat the oven to 160 °C.
Put the cheese in the wooden box in the heated oven and let it melt for about 15 minutes. Make the macaroni al dente. Cut Serrano ham into tender strips, fry until crisp. Boil whipped cream, season strongly with nutmeg, salt and freshly ground pepper. Liquid cheese from the wooden box to the whipped cream form. Add pasta, two thirds of the ham and a tablespoon of finely chopped truffle, mix and fill into the wooden boxes. Cut Gruyère into shavings, spread evenly with ham strips on top. Slice truffle on top, bring to the table.
Tip: It is best to use your favorite ham – then your dish will taste twice as good!
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