Very popular in Switzerland, elbow macaroni is a curved tubular pasta about 2 cm long.

1. Preheat the oven to 180 °C / 350 °F. Cook the macaroni in boiling salted water and run under cold water to keep it al dente.
2. Butter a baking dish. Spread half the macaroni in the dish and cover with the ham.
3. Add the rest of the macaroni in a second layer.
4. Combine the eggs, cream, wine and grated Vacherin until thoroughly combined. Season with salt and pepper.
5. Pour the mixture over the macaroni and cover with the sliced Vacherin. Sprinkle with paprika.
6. Bake for 10-15 minutes in the middle of the oven. Finish under the broiler to brown the top.