Baked Rigatoni with Bechamel Sauce
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Recipe courtesy Giada De Laurentiis This is a great side dish or main dish!
- Ready In:
- 1⁄2 cup unsalted butter
- 10 tablespoons all-purpose flour
- 1 quart whole milk, at room temperature
- 1 pinch fresh nutmeg
- sea salt
- white pepper
- 1 cup grated fontina
- 1⁄2 lb thinly sliced prosciutto, julienned
- 1 lb dry rigatoni pasta
- 3 tablespoons unsalted butter, diced
- Preheat oven to 425 degrees F.
- Bechamel sauce: 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 a spoon.
- This will take approximately 10 minutes.
- Remove from heat and stir in nutmeg, 1/2 cup fontina, prosciutto and season with salt and white pepper.
- Set aside.
- In a large pot, bring to a boil 6 quarts of salted water.
- Add the rigatoni and cook for about 5 minutes.
- Since you will be cooking the pasta a second time in the oven, you want to make sure the inside is still hard.
- 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 13 by 9-inch baking dish, pour the pasta with cream sauce.
- Smooth out top and sprinkle with remaining 1/2 cup fontina.
- Dot the top with diced butter and bake in oven for 25 minutes or until bubbling and the top is golden brown.
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I've been making this for years, but calling it Italian Mac N Cheese...so glad you posted it for easy access. Thanks so much! It is heaven...the bite of the fontina coupled with the salty proscuitto make it a hit, i also add a little parmesan cheese b/c you can always use more cheese, right!? Everyone raves.Reply
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