This twist on the classic adds subtle garlic and great cheeses.
- 8 ounces Setaro Rigatoni or Penne Rigate or Monograno di Felicetti Kamut Penne Rigate or Kamut Rigatoni
- 1/2 cup bread crumbs
- 5 1/2 tablespoons Delitia Butter of Parma
- 4 tablespoons flour
- 2 cups whole milk
- 1 small clove garlic, peeled *
- 3/4 cups Crucolo al Vino, rind removed and shredded
- 3/4 cups Fontina Val d'Aosta
- 1/2 cup Aged Parmigiano-Reggiano DOP
- 3/4 cup cubed prosciutto, from Prosciutto End or Shank
- Salt, black pepper to taste
- Dash cayenne pepper
Preheat oven to 350 degrees.
Bring a large pot of well-salted water to a full boil, add rigatoni or penne rigate, and cook until al dente, about 10 minutes, just slightly less than package instructions. Drain. Melt 1 1/2 tablespoons of butter in a skillet and add the bread crumbs, turning until they are well-coated and slightly browned. Pour milk into a saucepan. Place a Microplane grater over the pan and grate 1 clove of garlic into the milk. Heat the milk over medium-low heat just until tiny bubbles begin to form at the edges of the pan. Do not allow to boil. Turn off, but keep warm.
In another heavy-bottomed saucepan, melt the remaining 4 tablespoons of butter. Add flour and cook, stirring, for about 2 minutes over low heat until mixture thickens. Do not allow to brown. Begin to add hot milk, a little at a time at first, whisking with a balloon whisk. After about 1/2 cup is added, pour in the rest of the milk, and season with salt, pepper and cayenne. Raise heat to medium and whisk until sauce thickens to the consistency of very heavy cream. Add the shredded cheeses, reserving 2 tablespoons of Parmigiano-Reggiano to sprinkle on top.
Turn off heat, add the rigatoni or penne rigate and stir. Pour mixture into a buttered casserole dish. Sprinkle top with buttered bread crumbs and reserved Parmigiano. Bake in 350 oven for 30 minutes. Allow to rest 5 minutes before serving.
* Garlic can be omitted if desired.