Ingredients

The following ingredients have 4 Servings
  • 1 stick unsalted butter
  • 1/2 cup plus 2 tbsp all-purpose flour
  • 1 quart (4 cups) milk
  • 2 cups grated fontina cheese
  • 1/2 cup freshly grated Parmesan cheese
  • 1/2 lb prosciutto, cut into small pieces
  • 1 lb rigatoni
  • Pinch of nutmeg
  • 1/4 tsp black pepper
  • 3 tbsp unsalted butter, diced

Instruction

  • Preheat oven to 425°F. Melt 1 stick butter in medium saucepan over medium heat. Add flour and whisk until smooth and mixture starts to bubble. (About 2 minutes) While stirring, gradually add the milk and continue whisking until the sauce is creamy.
  • Simmer the sauce for about 10 minutes until it thickens and you can coat the back of the spoon. Remove from the heat and add the prosciutto, 1 cup fontina, nutmeg and pepper. I've found this sauce does not need salt as you get plenty of salt from the prosciutto and cheese.
  • While sauce is cooking bring to boil a large pot of water. Boil the rigatoni for about 7 minutes or just 2 minutes less than the instructions say. You don't need to cook all the way as it will cook the rest of the way in the oven.
  • Grease a 13x9 inch baking dish and add the drained pasta and sauce. Mix thoroughly, making sure all the pasta is coated. Top with the rest of the fontina cheese, Parmesan and 3 tbsp of diced butter. Bake for 25 to 30 minutes or until the top is golden brown and bubbling. Let rest for 5 minutes before serving.