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Begin by melting the Parmigiano Reggiano in the heavy cream to form a smooth and creamy sauce.
Cook the macaroni until it is very al dente.
Once the macaroni is ready, mix in the fontina cheese, honey roasted ham, and a few slivers of butter.
Stir the mixture thoroughly to ensure all ingredients are well combined.
Top the dish with slices of provolone and sprinkle freshly made breadcrumbs over it.
Bake the dish until it turns golden brown, then serve hot.