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Pre-heat oven to 425 deg.
In a 2 quart saucepan, melt the butter over medium heat. Add flour and whisk until smooth, about 2 min. While stirring 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 min. Remove from heat and stir in the nutmeg, 1/2 cup fontina, prosciutto and salt and pepper. Set aside.
In a large pot bring 6 quarts of salted water to a boil, and add the pasta, cook for only 5 min. Drain, return to the pot and pour the sauce over it, mix well.
Into a greased 13x9 inch baking dish, pour in the pasta with cream sauce. Smooth out top and sprinkle with remaining cheese. Dot the top with butter and bake for 25 min or until bubbling and the top is golden brown.
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|Serving Size: 1 Serving (137g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 263 (53%)|
|Amt Per Serving||% DV|
|Total Fat 29.2g||39 %|
|Saturated Fat 15.2g||76 %|
|Monounsaturated Fat 9.7g|
|Polyunsanturated Fat 2.1g|
|Cholesterol 119mg||37 %|
|Sodium 610.6mg||21 %|
|Potassium 239mg||6 %|
|Total Carbohydrate 43.2g||13 %|
|Dietary Fiber 0.4g||2 %|
|Sugars, other 42.8g|
|Protein 14.5g||21 %|
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Calories per serving: 493
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