1/4 lb. ham, sliced thick
1/4 lb. Mozzarella
2 oz. fontina
2 oz. provolone
1 oz. Parmesan cheese, grated (about 1/4 c.)
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 milk, bring to a boil, stirring constantly. Cook for 1 minute. Stir the ham and cheeses into the sauce. Heat 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 pepper. Butter a 1 1/2 quart baking dish, pour in rigatoni. Cover loosely with foil and bake about 25 minutes. Melt remaining butter and toss in bread crumbs. Place in broiler for about 5 minutes.