Butter – one stick (4 oz)

Flour - 1/3 cup

Whole milk  -  1 pint

Chili stuff Chili Mix - white pepper and salt

New York sharp cheddar  - 2/3 cup grated

Prosciutto - ¼ pound thinly sliced Penne  ½ pound

Asparagus

Olive oil

Dry vermouth

Heat half the butter in a 2 qt sauce pan then add in 1/3 cup flour,

all the time stirring with a whisk for about 3 minutes. 

Gradually pour in the pint of milk while continuing to stir.

After about 10 minutes add in 2 tspns of Chili Mix. 

Remove from burner and stir in the prosciutto, sliced into bite size pieces.

Add ½ tspn white pepper and a little salt.

Now add 2/3 of your grated cheese stir every thing around while warm.

While this is cooking heat a gallon pot of salted water to boiling.

Add the penne.  Cook pasta for about 5 minutes or until al dente. 

It  will bake later in the oven.

Drain the pasta in a colander and put it back into the pot.

Pour the chili béchamel onto the pasta and mix together.

Pour mixture into a baking dish coated with some of your butter stick.

Sprinkle the remaining 1/3 of the grated cheese on top.

Dot with ¼ “ squares of butter you have cut from the butter stick you still have .

Place in a preheated 425 degree oven for about 20 minutes.

While the pasta is baking lay the asparagus in a big pan

with olive oil. medium heat. Pour in about a ¼ cup of water and cover.

 When it starts to steam move it around.

Add in a ¼ cup of dry vermouth and cover again.

Every thing should be ready at the same time.