Macaroni Milanaise

This is just an upgraded Mac & Cheese from the NYT magazine. A real comfort food that is even better the next day. You can use whatever dried pasta on hand: penne, elbows or bowties.

1/2 pound pasta
4 slices ham, about 2 ozs. cut into ribbons
4 ozs. mushrooms, sliced thin
2 T tomato puree
1/4 cup Madeira or red wine
3 T Parmesan and Gruyere cheeses, grated
2 T butter
1/2 teaspoon ground nutmeg
2 T flat leaf parsley, chopped
   Sea salt and freshly ground black pepper to taste

Cook pasta in salted water just to al dente, following box's  instructions
Meanwhile, in small saute pan, put the mushroom, ham and tomato puree
Pour Madeira wine into the pan and cook over medium high heat until liquid has reduced to a glaze.
Turn the heat off and set aside.
Reserve a cup of pasta water, and drain pasta well. Return the pasta to pot, then add the cheeses, butter, and stir to combine.
Add the seasonings, and stir some more, adding a little reserved pasta water to loosen the pasta and help melt the cheeses.
Add the mushroom mixture, stir to combine and serve.