Ingredients

Bechamel sauce:
1 stick unsalted butter (4 ounces)
1/2 cup and 2 tablespoons all-purpose flour
1 quart whole milk, at room temperature
Pinch fresh nutmeg
Sea salt and white pepper
1 cup grated fontina
1/2 pound thinly sliced prosciutto, julienned
1 pound dry rigatoni
3 tablespoons unsalted butter, diced

Directions

Preheat oven to 425
degrees F.

Ingredients

Bechamel sauce:

Directions

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.

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.

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.