Ingredients
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unsalted butter8 Tbsp
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flour1/2 cups
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whole milk4 cups
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nutmegquantity
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saltquantity
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white pepperquantity
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fontina1 cups
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prosciutto1/2 lb
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rigatoni1 lb
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unsalted butter3 Tbsp
Steps
- Preheat oven to 425 F
- To prepare the bechamel sauce, in a 2 quart saucepan, melt butter over medium heat. Add flour and whisk until smooth, about 2 min.
- Always stirring, gradually add milk and whisk until smooth and creamy
- Simmer until it coats the back of a spoon, about 10 min.
- Remove from heat, adding a pinch of nutmeg, 1/2 cup fontina, prosciutto, and season with salt and white pepper.
- Boil rigatoni for about 5 minutes (will fully cook in oven). Drain pasta, return to pot, and add the bechamel sauce
- Grease a 9x13 baking dish and add pasta/sauce mixture. Smooth out the top and sprinkle with remaining fontina
- Dot top with diced butter and bake for 25 minutes or until bubbling and golden brown