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Baked Rigatoni with Bechamel Sauce Recipe

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This recipe for Baked Rigatoni with Bechamel Sauce is from Cookbook For and From Generations, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 stick unsalted butter (4 oz)
1/2 c and 2 Tbsp all - purpose flour
1 quart whole mild, at room temperature
pinch fresh nutmeg
Sea salt and white pepper
1 c grated fontina cheese
1/2 pound thinly sliced prosciutto, julienned ( I used 1/4 # because this is so expensive)
1 # dry rigatoni
3 Tbsp unsalted butter, diced
Directions:
Directions:
Preheat oven to 425º
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, stirring constantly, until it is thick enough to coat the back of a spoon. This will take about 10 minutes. Remove from heat and stir in nutmeg, 1/2 c fontina, prosciutto and season with salt and white pepper. Set aside
In a large pot, bring 6 quarts salted water to boil. Add rigatoni and cook for 5 minutes. Drain and add to bechamel sauce. Pour into a greased 9x13 pan and top with remaining 1/2 c fontina. Dot the top with diced butter and bake for 25 minutes or until bubbling and the top is golden brown.
Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
30 minutes plus baking time
Personal Notes:
Personal Notes:
Good comfort food!!
via Food Network

 

 

 

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