Decadence equals Baked Rigatoni with Bechamel Sauce

Yeah, yeah . . . I'm still working on my New Year's resolutions and all but when a friend posted this recipe on Facebook a week ago, my mouth watered and I told myself I had to make it . . . and soon.

I'm happy to say that so far I've lost a couple of pounds and three inches since I started my workout and clean eating regime Jan. 3rd. However, if I keep eating like this, I will quickly reverse that trend.

I seized the opportunity tonight when Curt said he was having some friends over to watch football. Yay! I can try out this dish AND share it. Eureka!! Another hit. And the best part is that the platter was licked clean so there are no lefto's taunting me.

It's back to carrots celery sticks tomorrow. But for tonight, this was amazing!

It's the perfect cold winter night dinner. Enjoy!

Ingredients

Bechamel sauce:

• 1 stick unsalted butter (4 ounces)
• 1/2 cup and 2 tablespoons all-purpose flour
• 1 quart whole milk, at room temperature
• Pinch fresh nutmeg
• Sea salt and white pepper
• 1 cup grated fontina
• 1/2 pound thinly sliced prosciutto, julienned
• 1 pound dry rigatoni
• 3 tablespoons unsalted butter, diced

Directions

Preheat oven to 425 degrees F.

Bechamel sauce:

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 it is thick enough to coat the back of a spoon. This will take approximately 10 minutes. Remove from heat and stir in nutmeg, 1/2 cup fontina, prosciutto and season with salt and white pepper. Set aside.

In a large pot, bring to a boil 6 quarts of salted water. Add the rigatoni and cook for about 5 minutes. Since you will be cooking thepasta a second time in the oven, you want to make sure the inside is still hard. Drain in a colander. Return pasta to the pot and pour in bechamel sauce. Using a wooden spoon, mix well until all the pasta is coated with the sauce.

Into a greased 13 by 9-inch baking dish, pour the pasta with cream sauce. Smooth out top and sprinkle with remaining 1/2 cup fontina. Dot the top with diced butter and bake in oven for 25 minutes or until bubbling and the top is golden brown.