Here is my stand by Bechamel sauce with prosciutto - via Giada DeLaurentis - the Italian queen of cooking.
3 Cheese Tortellini & Bechamel Sauce with Prosciutto
1 stick unsalted butter (4 ounces)
1/2 cup and 2 tablespoons all-purpose flour
1 quart whole milk, at room temperature
Pinch fresh nutmeg
Sea salt and white pepper
1 cup grated fontina
1/2 pound thinly sliced prosciutto, julienned
Fresh Butoni 3 cheese tortellini (in your refrigerated section)
In a 2 quart saucepan, melt the 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 heat and stir in nutmeg, 1/2 cup fontina, prosciutto and season with salt and white pepper. Set aside.
In a large pot, bring to a boil 6 quarts of salted water. Cook the tortellini according to package directions. Drain tortellini and fold gently into bechamel sauce. DOUBLE YUM!