IF YOU WANT A DINNER THE WHOLE FAMILY WILL LOVE, THIS IS THE ONE!

YOU’LL NEED:

1 Pound casarecce or fusilli or shell pasta
1/2 Pound prosciutto, thinly sliced
1 Quart whole milk or heavy cream, room temperature
1 1/2 C. fontina or Gruyere cheese, grated
1/2 C. parmesan cheese, grated
1/2 C. all-purpose flour
1/2 C. (1 stick) unsalted butter
1 Pinch freshly grated nutmeg
Kosher salt and freshly ground pepper, to taste

HOW TO MAKE:

1-Preheat oven to 400º F and lightly grease a 9×13-inch baking dish.
2-Bring a large pot of salted water to boil and cook pasta until just al dente. (Don’t overcook.) Drain and set aside.
3-In a large saucepan over medium heat, melt better.
4-Sprinkle flour into butter and whisk mixture for until smooth, with no remaining lumps. About 2 minutes.
5-Continue to stir and slowly add milk or cream to butter flour roux. Whisk until smooth and creamy.
6-Cook bechamel for 8-10 minutes, or until thickened.
7-Once thick, remove from heat and season with nutmeg, cheeses (reserve 1/2 cup fontina), prosciutto, salt and pepper.
7-Return pasta to pot and pour prosciutto and bechamel sauce over the top. 8-Stir so that everything is thoroughly coated.
9-Pour pasta into baking dish and top with remaining fontina.
10-Bake for 25-30 minutes, or until cheese is bubbly and golden brown.
11-Remove from oven and serve hot.

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