Anyone else still lost in the time warp of Christmas to New Years to Monday morn…

Anyone else still lost in the time warp of Christmas to New Years to Monday morning? Here’s something to help cushion your weekend. Fontina and Prosciutto Baked Ziti from todayfood and mrsvitale Yummmm. copycatchef_ct 👩🏻‍🍳

Ingredients
1 pound ziti
4 tablespoons butter
4 tablespoons all-purpose flour
2½ cups whole milk
salt and freshly ground black pepper, to taste
1 pinch nutmeg
2 teaspoons Dijon mustard
4 ounces fontina, shredded, divided
3 ounces prosciutto, roughly chopped or torn
1/2 cup freshly grated Parmesan
1/4 cup freshly grated pecorino
Preparation
1. Preheat your oven to 400 F.

2. Fill a large pot with water, bring to a boil, add a generous pinch of salt, add the pasta and cook 2 minutes shy of al dente, about 7 minutes, meanwhile, make the sauce.

3. In a saucepan, add the butter; once melted, add the flour, stir it in, cooking for about 30 seconds, then add the milk, whisking constantly to prevent lumps, then cook while stirring for about 4 to 5 minutes on medium heat or until the mixture thickens enough to coat the back of a spoon. Remove from the heat, season with salt and pepper then stir in the nutmeg, mustard, 2/3 of the fontina, prosciutto, Parmesan and pecorino.

4. Once the pasta is cooked, drain well, place it back in the same pot, add the creamy cheese sauce, stir to make sure each piece is well coated then place in a buttered dish (9- by 13-inch or slightly smaller is good) top with the remaining third of fontina and a bit more Parmesan.

5. Bake for 25-30 minutes, or until golden-brown and bubbly. Allow to sit for 5 minutes before serving.