Ingredients

1 stick unsalted butter 4 ounces ½ cup and 2 tablespoons Plain Flour 1 quart whole Milk at room temperature fresh Nutmeg sea salt White pepper 1 cup grated fontina cheese ½ lb thinly sliced prosciutto julienned 1 lb dry rigatoni 3 tablespoons unsalted butter diced

Description

Preheat Oven To 425 Degrees F. In A 2 Quart Saucepan, Melt The Butter Over Medium Heat. Add The Flour And Whisk Until Smooth, About 2 Minutes. Always Stirring, Gradually Add The Milk And Continue To Whisk Until The Sauce Is Smooth And Creamy. Simmer Until

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