1 package (16 ounces) rigatoni pasta
1 / 2 cup butter
1 / 4 milk (4 cups)
1 / 2 cup flour
2 cups grated mozzarella cheese (I used half mozzarella, provolone and a half)
seasonings (salt, onion, pepper, cayenne pepper)
about 1 / 2 pound thinly sliced ham
pads of butter on top
Preheat oven to 425 degrees. Melt butter over medium heat and boil water for pasta. Once the butter has melted, stir in flour. Add milk and continue stirring until sauce thickens enough to coat back of spoon. When water is boiling, add pasta and cook until just past the stadium dente. Just beginning to tighten. When the white sauce is done, add your seasoning, ham and cheese. mix well to get the cheese. Drain the pasta and add to sauce. Pour the mixture into a greased 9 x 13 pan, smooth top and sprinkle with cheese. Dot the top of the pads of butter and cook for about 25 minutes or until top is bubbly and brown.
According to revenues from a cheapskate if you try to freeze this recipe, let it cool completely after it is poured into the pan, then add your cheese on top and butter. Cover and freeze safely. If food is frozen, add about 30 minutes at a time and check the center before you remove it.