Welcome to mac’ncheese and hot dogs adult counterpart. We promise this recipe will delight your evolved taste buds & impress your family.

Lemon Pepper Steamed Artichokes and Aioli Dipping Sauce.
Find the Artichoke recipe here and the homemade Aioli video demonstration here.

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 

(Béchamel Sauce)
5tbsp unsalted butter
1/2 cup all purpose flour
4 cups warm whole milk
1/2 tsp salt
1 Tsp Olive Oil
1/2 lb Thinly sliced prosciutto cut into thin strips(I buy prosciutto freshly sliced from the deli because it’s half the price than pre-packaged)
1 cup grated fontina cheese ($5ish per block) 
1/2 tsp salt
1lb rigatoni pasta
3 tbs unsalted butter diced
1 cup grated bellavitano cheese ($5ish per block)
3 artichokes
3 tbsp lemon juice
2tbs olive oil
1/4 cup mayo
1 tsp pepper
1 tsp seasoning salt
3 tsp lemon juice 

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).

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