1/4 lb. ham, sliced thick
1/4 lb. Mozzarella
2 oz. fontina
2 oz. Provolone
1 oz. Parmesan cheese, about 1/4 c. grated
3 tbsp. butter
2 tbsp. flour
2 c. milk
1/2 lb. rigatoni or other pasta
Salt & pepper
1/4 c. dry bread crumbs

Dice the ham. Grate the Mozzarella, fontina and Provolone coarsely. Grate the Parmesan cheese finely. In a saucepan, melt 2 tablespoons of the butter over low heat. Stir in the flour and cook, stirring frequently, until it bubbles. Whisk in the milk, bring to a boil, stirring constantly, and continue cooking for a minute. Stir the ham and cheeses into the sauce. Heat the oven to 375 degrees.

Cook the rigatoni in boiling salted water until almost done. Drain and mix with the sauce. Season to taste with salt and plenty of black pepper. Butter a 1 1/2 quart baking dish and pour in the rigatoni. Cover loosely with foil and bake until bubbling, about 25 minutes. Remove the foil. Heat the broiler. Melt the remaining 1 tablespoon butter and toss in the bread crumbs. Scatter the crumbs over the rigatoni. Brown the dish in the broiler for about 5 minutes and serve.