Lets start cooking dinner.
1 stick Unsalted Butter
1/2 cup + 2Tbsp All purpose flour
4 cups Whole milk, warm
1 cup Fontina, grated
1/2 lbs Prosciutto, thinly sliced or you can use salami of Genoa
1 lbs Dry rigatoni
3 Tbsp Unsalted butter, diced
Pinch of nutmeg
Sea salt and black pepper
Preheat oven to 350.
Butter a baking dish. You can use a 13x9 or any shape baking dish. I prefer a souffle dish. Use that butter wrapper to butter it. Less waste.
For the Bechamel sauce: In a 2 quart saucepan, melt the butter over medium heat.
Add the flour and whole milk until smooth, about 2 minutes.
Always stirring gradually, add milk slowly 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 approx. 10 minutes.
Remove from heat and stir in nutmeg, 1/2 cup of fontina, deli meat and season with salt and butter. Set aside.
In a large pot, bring to a boil 6 quarts of salted water. Add the rigatoni and cook for 6 minutes. Since you will be cooking the pasta a second time in the oven, you want to make sure the inside is still hard. *my hubby likes it cooked longer. sigh*
Drain in a colander.
Return pasta to the baking dish and pour in the bechamel sauce.
Using a wooden spoon, mix well until all the pasta is coated with a sauce. Smooth top and sprinkle with remaining 1/2 cup fontina. Dot the top with diced butter and bake in oven for 25 minutes.