At Christmas….
our hearts grow
tender with childhood
memories and love
of kindred, and we
are better throughout
the year for having
the spirit to become
a child again,
at Christmastime!

Laura Ingalls wilder

CHRISTMAS PLATES

Eons ago when our children were young, I would make Christmas plates that we would use at Christmas time and always for Christmas morning breakfast. As the years went on the number of plates grew which worked out well because when they had families of their own, I gave them a number of the plates but kept several. Now when the family is here for the holidays, I put the plates out at breakfast time and their children enjoy choosing their favorite.

BAKED RIGATONI WITH BECHAMEL SAUCE

A great company dish because it impresses in its simplicity while being so delicious.

1 Stick Butter – unsalted, sliced
1/2 C. + 2 Tbsp. Flour
1 Qt. Whole Milk – room temperature
Pinch of Nutmeg
Sea Salt
Freshly Ground Pepper
1 C. Grated Fontina
3-4 Oz. Pancetta – sliced and rough chopped
1 Lb Rigatoni
2 Tbsp. Butter – unsalted, diced

FOR THE BECHAMEL: In a small pan, cook the pancetta just until translucent. Do not let it crisp. In a 2-quart saucepan, melt the stick of butter over medium heat. Add the flour and whisk until smooth -about 2 minutes. Always stirring, gradually 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 minutes. Remove from the heat and stir in the nutmeg, ½ cup Fontina, pancetta with its drippings and taste before seasonings with salt and pepper. Set aside. 

FOR THE PASTA: In a large pot, bring about 6 quarts of water to a boil, add the salt and rigatoni. Stir well so that the pasta does not stick to the bottom of the pot. Continue to cook for about 5 or 6 minutes. You do not want the pasta to be too cooked because you will continue to bake it in the oven. But it should have a little softness to it. Drain the pasta and return it to the pot. Pour in the Bechamel sauce and using a wooden spoon mix it well, making sure that all the pasta is coated with the sauce. To BAKE: Into a greased 9” X 13” baking dish, pour the pasta scraping the pot to make sure you get all the cream sauce. Smooth the top and sprinkle the remaining ½ cup of Fontina overall. Dot with diced Butter and bake in the oven at 425° for 25 – 30 minutes until the top is golden brown and bubbly. When serving, pass some freshly grated cheese.

BUON MANGIATA!