1. Slice the endives and sauté them in a large skillet with 20 g of butter. Cover and let them sweat for 10 min. over low heat. Then sauté them over high heat until the water is evaporated. Season with pepper and lightly salt.
2. Preheat the oven to 180 °C (350 °F). Cook the macaroni in boiling salted water for only 5 min., drain them and rinse them with cold water.
3. Melt 40 g of butter in a large pan. Sprinkle with flour and lightly brown over medium heat. Gradually add the milk while whisking. Bring to a gentle boil and let it thicken for 2 min. over low heat. Off the heat, add half of the Emmental cheese and mix. Adjust the seasoning by adding a little nutmeg.
4. Mix the macaroni with the endives, 3/4 of the sauce, and the roughly chopped ham. Adjust the seasoning and spread it in a baking dish. Cover with the remaining sauce and sprinkle with the remaining cheese. Bake for 20 min. until golden brown.
5. Serve, optionally accompanied by a green salad.