Bring the bouillon to the boil in a wide saucepan. Cook the noodles according to the instructions on the packet. Drain, collecting approx. 100 ml of pasta water. Cut ham into strips and mix with the noodles. Cut the rind off the cheese, dice the cheese.
Whisk cream, pasta water and eggs with the whisk of the hand mixer, season well with salt, pepper and nutmeg. Put the pasta mixture into an ovenproof dish and pour the cream mixture over it. Bake in a preheated oven (electric cooker: 200 °C/ circulating air: 175 °C/ gas: see
manufacturer) bake for about 45 minutes. Cover with cheese cubes approx. 15 minutes before the end of the cooking time.
Wash the chives, shake dry and cut into small rolls. Sprinkle over the casserole and serve.