Baked Rigatoni with Bechamel Sauce

By JDARK

Ingredients

• 1 stick unsalted butter
• 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

Preparation

Step 1

1. Preheat oven to 425 degrees F.

Bechamel sauce:
2. In a 2 quart saucepan, melt the butter over medium heat.
3. Add the flour and whisk until smooth, about 2 minutes.
4. Always stirring, gradually add the milk and continue to whisk until the sauce is smooth and creamy.
5. Simmer until it is thick enough to coat the back of a spoon. This will take approximately 10 minutes.
6. Remove from heat and stir in nutmeg, 1/2 cup fontina, prosciutto and season with salt and white pepper. Set aside.
7. In a large pot, bring to a boil 6 quarts of salted water.
8. Add the rigatoni and cook for about 5 minutes.
9. Since you will be cooking the pasta a second time in the oven, you want to make sure the inside is still hard.
10. Drain in a colander. Return pasta to the pot and pour in bechamel sauce.
11. Using a wooden spoon, mix well until all the pasta is coated with the sauce.
12. Into a greased 13 by 9-inch baking dish, pour the pasta with cream sauce.
13. Smooth out top and sprinkle with remaining 1/2 cup fontina.
14. Dot the top with diced butter and bake in oven for 25 minutes or until bubbling and the top is golden brown.