John Myers
Ingredients for 6 servings:
- 120 g butter
- 120 g flour
- 900 ml milk (whole milk), room temperature
- nutmeg
- Salt
- Pepper, white, from the mill
- 240 g cheese (Fontina)
- 200 g ham, cooked, cut into strips
- 500g rigatoni
- Butter for the mold
- n. B. Butter, cut into flakes
Instructions
Working time approx. 30 minutes; Total time approx. 30 minutes
Melt 120g butter in a saucepan over medium heat. Add the flour and stir until smooth. Stir constantly, then add the room-temperature milk and stir again until smooth (roux). Simmer for about 10 minutes. Remove from the heat and mix in half of the cheese and the thinly sliced ham. Season with salt, pepper, and nutmeg. Set aside. Cook the rigatoni for a maximum of 5 minutes, as it will continue to cook in the oven and may then become too soft. Drain well, return to the pan, and toss with the sauce until everything is coated. Butter a baking dish and add the pasta. Grate the remaining cheese over the top and top with butter flakes. Bake in a preheated oven at 220°C for about 25 minutes, until golden brown. Serve with romaine lettuce and balsamic dressing.
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