Rigatoni Pasta Casserole in Béchamel Sauce

Ingredients:

• 450 g dry rigatoni pasta
• 110 g unsalted butter (110 g)
• 0.5 cups and 2 tablespoons of premium flour
• 1 liter of whole milk, room temperature
• A pinch of freshly grated nutmeg
• Sea salt and white pepper
• 1 cup grated fontina cheese
• 220 g thin slices of prosciutto, cut into strips
• 50 g unsalted butter, diced

Preparation:

1. Preheat oven to 220°C.
2. In a 2-quart saucepan, melt the butter over medium heat. Add the flour and whisk until smooth, about 2 minutes. Gradually add the milk, whisking constantly, and continue whisking until the sauce is smooth and creamy. Simmer until thick enough to coat the back of a spoon, about 10 minutes. Remove from heat and stir in the nutmeg, 1/2 cup of fontina, prosciutto, salt, and white pepper.
3. Bring 6 quarts of salted water to a boil in a large saucepan. Add the rigatoni pasta and cook for about 5 minutes. Since you'll be baking it in the oven, it should still be firm. Drain the rigatoni in a colander. Return the pasta to the pan and pour the béchamel sauce over it. Stir thoroughly with a wooden spoon until all the pasta is coated.
4. Place the pasta in the creamy sauce in a greased 22 x 32 cm baking dish. Smooth it out and sprinkle with the remaining 1/2 cup fontina. Sprinkle with cubes of butter and bake in the oven for 25 minutes or until the top is golden brown.