Baked Rigatoni With Mushrooms And Prosciutto

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Ingredients

1 stick (4 ounces) unsalted butter

1/4 cup plus 2 tablespoons all-purpose flour

1 quart whole milk

1/2 cup homemade or store-bought tomato sauce

Pinch of freshly grated nutmeg

Salt and freshly ground pepper

10 ounces white mushrooms, stems discarded and caps coarsely chopped

1 medium onion, finely chopped

1/4 pound thickly sliced prosciutto, finely chopped

1 pound rigatoni

1/2 pound imported Fontina cheese, coarsely shredded

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