Ingredients
- 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.
Bechamel sauce:
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.
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By anna_4501529
Norwalk, OH
on December 17, 2011
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I love this recipe. I made it a long time ago when it called for Penni pasta. But wanted to make it again so came looking for the recipe since I lost the original print off version. I learned there is a world of difference between Fontinella cheese and Fontina cheese. Never the less, it is edible and unique. But don't make my mistake. Make sure it is the real Fontina cheese and not the USA version. Fontinella cheese has a bit of a bite to it, not as "sweet" a cheese as Fontina.
By brittanyk_19_90...
Rexburg, ID
on September 22, 2011
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I love this recipe, I make it for dinner all the time! Everyone I've made it for loves it and always asks me for the recipe. I use bacon instead of prosciutto and I also throw in some garlic and chicken. I also put breadcrumbs on top to give it a nice crunch!
By kamartin1965_90...
Chagrin Falls, OH
on June 22, 2011
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I didn't have all the ingredients on hand, so I made some substitutions. Instead of whole milk, I used 2 cups heavy cream and two cups skim milk. The sauce was just as thick and creamy as if I had used whole milk. I substituted Parmasean for Fontina, because it's what I had on hand. I didn't use proscuitto, but I added a couple of handfuls of thawed frozen peas. Even my pickiest eater loved it.
Read all 38 reviews