Baked Rigatoni

YUM!  This was DELICIOUS!!  It was extremely rich but the flavor was DELISH!!  At the bottom are some variations we thought we could do next time we make it. 

1/4 lb. ham, sliced thick
1/4 lb. Mozzarella (we had more go figure)
2 oz. fontina (again we added more)
2 oz. Provolone (yes more LOL)
1 oz. Parmesan cheese, about 1/4 c. grated
3 tbsp. butter
2 tbsp. flour
2 c. milk
1/2 lb. rigatoni or other pasta
Salt & pepper
1/4 c. dry bread crumbs

Dice the ham. Grate the Mozzarella, fontina and Provolone coarsely. Grate the Parmesan cheese finely. In a saucepan, melt 2 tablespoons of the butter over low heat. Stir in the flour and cook, stirring frequently, until it bubbles. Whisk in the milk, bring to a boil, stirring constantly, and continue cooking for a minute. Stir the ham and cheeses into the sauce. Heat the oven to 375 degrees.

Cook the rigatoni in boiling salted water until almost done. Drain and mix with the sauce. Season to taste with salt and plenty of black pepper. Butter a 1 1/2 quart baking dish and pour in the rigatoni. Cover loosely with foil and bake until bubbling, about 25 minutes. Remove the foil. Heat the broiler. Melt the remaining 1 tablespoon butter and toss in the bread crumbs. Scatter the crumbs over the rigatoni. Brown the dish in the broiler for about 5 minutes and serve.

We served w/ spring mix, and french bread.

Variations: Add broccoli or spinach, use bacon instead of ham, use chicken instead of ham, different type of pasta,