Baked Rigatoni with Bechamel Sauce

Ingredients

• 1 stick unsalted butter (4 ounces)
• ½ 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
• ½ pound thinly sliced prosciutto, julienned
• + 2 more ingredients
• • 1 pound dry rigatoni
  • 3 tablespoons unsalted butter, diced

Preheat oven to 425 degrees F. 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 ...

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