Cook the pasta as directed. Grate the Emmentaler. Cut ham into strips. Separate the eggs and beat the egg whites into snow.
Prepare a roux with the butter and flour and gradually add the milk while stirring. Melt a good 200 g of the cheese in it at a low temperature. Let the sauce cool down a bit, then stir in the egg yolks.
Mix the sauce with the pasta and ham, season with salt and pepper and place in a baking dish. Carefully fold in the egg whites. Spread the rest of the cheese on top. Spread the butter flakes and breadcrumbs on the gratin. Baked at 220 ° C for about 25 minutes. Green salad goes well with it.