1/4 lb. ham, sliced thick
1/4 lb. Mozzarella
2 oz. fontina cheese
2 oz. Provolone cheese
1 oz. Parmesan cheese (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 ham. Grate Mozzarella, fontina and provolone coarsely. Grate Parmesan finely. In a saucepan, melt 2 tablespoons butter over low heat. Stir in 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 oven to 375 degrees.

Cook the macaroni in boiling salted water until almost done. Drain and mix with the sauce. Season to taste with salt and pepper. Butter a 1 1/2 quart baking dish and pour in the macaroni mixture. Cover loosely with foil and bake until bubbling, about 25 minutes. Remove foil.

Heat the broiler. Melt the remaining 1 tablespoon butter and toss in bread crumbs. Scatter the crumbs over the macaroni. Brown the dish in broiler for about 5 minutes and serve.