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Home -> Main Dishes -> Casseroles
Recipe submitted by chefdude7263
Ingredients (view qty in metric system instead)
1/2 cup plus 3 tbsp. butter 1/2 cup plus 2 tbsp. all purpose flour 4 cups milk pinch ground nutmeg 1 cup grated fontina cheese, divided 8 ounces thinly sliced prosciutto or cooked ham, cut into strips 1/4 tsp. salt 1/8 tsp. white pepper 16 ounce package uncooked rigatoni pasta
Directions
Preheat oven to 425 degrees. Grease the inside of a 13x9 inch baking dish. Place 1/2 cup butter in a large saucepan and melt over medium heat. Add flour and whisk about 2 minutes until smooth. Add milk and whisk until smooth. Simmer sauce about 10 minutes until thickened, whisking frequently. Remove the pan from the heat and stir in nutmeg, 1/2 cup fontina cheese, prosciutto or ham, salt and pepper. Meanwhile, bring a large pot of lightly salted water to a boil. Add rigatoni noodles and boil 5 minutes, stirring frequently. Drain rigatoni( inside of pasta will still be hard) and return to the pot. Pour the sauce over the pasta and stir well to combine. Pour the casserole mixture into the prepared dish. Sprinkle the remaining 1/2 cup fontina cheese evenly over the top of the casserole. Dice the remaining 3 tbsp. butter and dot over the top of the casserole. Bake about 25 minutes until casserole is bubbly and top is browned. Remove the casserole from the oven and let stand a few minutes before serving.
Serves 6 to 8.
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