Welcome to mac’ncheese and hot dogs adult counterpart. We promise this recipe will delight your evolved taste buds & impress your family.
This is not my original recipe but my hand written recipe card has no name on it and the person who I recieved the recipe from is now deceased.
Ingredients for 6servings
Pairs well with an oaky Chardonnay, we had a Beringer from Napa Valley ($15-$20)
Preheat oven 425f, Oil 13×9 glass baking dish.
Boil rigatoni in large pot with salted water until tender but still firm, al dente (5mins).
Strain pasta & return to pot.
To make Béchamel Sauce melt butter over med heat, add flour & whisk until smooth (2min).
Gradually add milk while whisking to keep lumps from forming (2min).
Simmer, do not allow to boil, while stirring until sauce thickens & add salt (10min).
Stir in prosciutto, fontina, 1/2 tsp salt & set aside.
Pour Béchamel Sauce into pasta & season with salt & pepper to taste.
Fill baking dish with pasta, top with bellavitano & bake until top is golden brown (25min).