1 stick unsalted butter
1/2 cup and 2 Tablespoons of all-purose flour
1 quart whole milk, at room temp.
Sea salt and white pepper for taste
1 cup grated fontina cheese
1/2 pound thinly sliced prosciutto, julienned
1 pound dry rigatoni
3 tablespoons unsalted butter, diced
Preheat oven to 425 degrees
In a 2 quart saucepan, melt the butter over medium heat. Add the flour and whisk until smooth. Always stirring, gradually add the mild and continue to whisk until the sauce is smooth and creamy.
This will take about 10 minutes. Remove fron heat and stir in 1/2 cup fontina cheese, prosciutto and season with salt and white pepper. Set aside.
In a large pot, bring to a boil 6 quarts of salted water(I like to use a good handfull to season the water and pasta) Cook pasta about 5 minutes and you will be cooking it a second time in the oven. 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 13x9 baking dish, pour the pasta with cream sauce. Smooth out the top and sprinkle remaining fontina cheese. Dot the top with diced butter and bake in oven for 25 minutes or until bubbling and the top is golden brown.
My family really loves this italian dish!