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Message: <blockquote data-quote="moreluck" data-source="post: 614127" data-attributes="member: 1246"><p><span style="font-family: 'Arial Black'"><span style="font-size: 10px"><span style="color: #400080">Baked Rigatoni with Bechamel Sauce</span></span></span></p><p><span style="font-family: 'Arial Black'"><span style="font-size: 10px"><span style="color: #400080">Giada DeLaurentis</span></span></span></p><p> </p><p><span style="font-family: 'Arial Black'"><span style="font-size: 10px"><span style="color: #400080">1 stick unsalted butter</span></span></span></p><p><span style="font-family: 'Arial Black'"><span style="font-size: 10px"><span style="color: #400080">1/2 cup plus 2 Tbls flour</span></span></span></p><p><span style="font-family: 'Arial Black'"><span style="font-size: 10px"><span style="color: #400080">1 quart whole milk, room temp.</span></span></span></p><p><span style="font-family: 'Arial Black'"><span style="font-size: 10px"><span style="color: #400080">pinch of nutmeg</span></span></span></p><p><span style="font-family: 'Arial Black'"><span style="font-size: 10px"><span style="color: #400080">1 cup grated fontina cheese</span></span></span></p><p><span style="font-family: 'Arial Black'"><span style="font-size: 10px"><span style="color: #400080">1/2 thinly sliced prosciutto, julienned</span></span></span></p><p><span style="font-family: 'Arial Black'"><span style="font-size: 10px"><span style="color: #400080">salt and pepper to taste</span></span></span></p><p><span style="font-family: 'Arial Black'"><span style="font-size: 10px"><span style="color: #400080">1 lb. dry  rigatoni</span></span></span></p><p><span style="font-family: 'Arial Black'"><span style="font-size: 10px"><span style="color: #400080">3 Tbls. butter, diced</span></span></span></p><p> </p><p><span style="font-family: 'Arial Black'"><span style="font-size: 10px"><span style="color: #400080">Preheat oven to 425 degrees.  In a 2 qt. saucepan, melt butter over med. heat.  Add flour and whisk until smooth, about 2 mins.  Gradually add milk and continue to whisk until sauce is smooth.  Simmer until it's thick enough to coat the back of a spoon (about 10 mins.)  Remove from heat and stir in nutmeg, 1/2 cup of the fontina and prosciutto.  Season with salt & pepper to taste; set aside.</span></span></span></p><p><span style="font-family: 'Arial Black'"><span style="font-size: 10px"><span style="color: #400080">Boil the rigatoni to al-dente.  Drain and return pasta to pot and pour in the Bechamel sauce. Using a wood spoon, mix until pasta is coated with sauce.  Pour pasta and sauce into a greased 13 x 9 baking dish. Sprinkle top with remaining 1/2 cup fontina cheese. Dot top with diced butter and bake for 25 mins or 'til bubbling and top is golden brown.</span></span></span></p></blockquote><p></p>

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