Baked Pasta with Prosciutto and Fontina Cheese
  • 9 tablespoons unsalted butter
  • 4 tablespoons all-purpose flour
  • 4 cups whole milk
  • 2 cups grated fontina
  • 3 oz thinly sliced prosciutto, julienned
  • 1 pound dry paccheri or rigatoni
  • salt
  1. Melt 1 stick (8 tablespoons) of butter in a medium sauce pan. Whisk in flour and begin slowly whisking the milk into the flour a little at a time. Continue to whisk until the sauce is thick enough to coat the back of a spoon. Add the cheese and prosciutto. Season with salt to taste.
  2. Bring alarge pot of salted water to a boil.
  3. Add the pasta and cook the rigatoni one minute less that directed on the package.
  4. Drain and return the pasta back to the pan. Add the sauce to the pan and stir to coat evenly.
  5. Add pasta to a greased dutch oven or baking dish.
  6. Dot the top with the remaining tablespoon of butter.
  7. Bake at 425F for 30 minutes or until the top is golden brown.
Recipe by The Taste SF at