• 1 stick unsalted butter 4 ounces

  • 0.5 cup and 2 tablespoons Plain Flour

  • 1 quart whole Milk at room temperature

  • fresh Nutmeg

  • sea salt

  • White pepper

  • 1 cup grated fontina cheese

  • 0.5 lb thinly sliced prosciutto julienned

  • 1 lb dry rigatoni

  • 3 tablespoons unsalted butter diced


  • 1.

    Preheat oven to 425 degrees F.

  • 2.

    In a 2 quart saucepan, melt the butter over medium heat. Add the flour and whisk until smooth, about 2 minutes. Always stirring, gradually add the milk and continue to whisk until the sauce is smooth and creamy. Simmer until it is thick enough to coat the back of a spoon. This will take approximately 10 minutes. Remove from heat and stir in nutmeg, 1/2 cup fontina, prosciutto and season with salt and white pepper. Set aside.

  • 3.

    In a large pot, bring to a boil 6 quarts of salted water. Add the rigatoni and cook for about 5 minutes. Since you will be cooking the pasta a second time in the oven, you want to make sure the inside is still hard. Drain in a colander. Return pasta to the pot and pour in bechamel sauce. Using a wooden spoon, mix well until all the pasta is coated with the sauce.

  • 4.

    Into a greased 13 by 9-inch baking dish, pour the pasta with cream sauce. Smooth out top and sprinkle with remaining 1/2 cup fontina. Dot the top with diced butter and bake in oven for 25 minutes or until bubbling and the top is golden brown.

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