Penne pasta cooked and added to a smooth and creamy white sauce along with vegetables. Last month, a reader sent me a picture for tried and tasted and she said it’s pasta in white sauce. I told her I have not yet posted pasta in white sauce recipe in rakskitchen yet. She told she used my stove top mac and cheese recipe. I too have been browsing for pasta in white sauce recipe for long time and felt it is similar to this. Finally today time worked out for me to try this out. It was pretty easy, less cheesy and delicious too. I am sure this will be handy for you all in this Holiday season, either for evening snack or for dinner. Sure kids would love to have this delicious pasta. I made this and had little, kept the rest covered. Aj came back from school and tasted and told it is delicious and had it. I often make mac and cheese but wanted to cut cheese, so finally I got this one for him.
Check out other pasta recipes – Butter corn pasta, pasta muffins, Aglio olio, Arrabiata pasta sauce, Indian style masala pasta
Pasta in white sauce recipe
Recipe Cuisine: Continental | Recipe Category: Main course
Prep Time: 5 minutes | Cook time: 30 mins | Makes: 2
Prep Time: 5 minutes | Cook time: 30 mins | Makes: 2
Click here for cup measurements
Ingredients
For white sauce
Butter – 2 tbsp
Milk – 1 cup
All purpose flour – 1 tbsp
Grated cheese (Cheddar or processed cheese) – 1 & 1/2 to 2 tbsp
Italian herb – 1/2 tsp
Red chilli flakes – 1/2 tsp
Mustard powder – 1/4 tsp
Nutmeg powder – A pinch
Crushed black pepper – 1/4 tsp
Salt – As needed
Milk – 1 cup
All purpose flour – 1 tbsp
Grated cheese (Cheddar or processed cheese) – 1 & 1/2 to 2 tbsp
Italian herb – 1/2 tsp
Red chilli flakes – 1/2 tsp
Mustard powder – 1/4 tsp
Nutmeg powder – A pinch
Crushed black pepper – 1/4 tsp
Salt – As needed
Step by step method
- Cook pasta as per package instructions – Bring enough water to boil in a vessel, add pasta, required salt to it and boil until pasta is cooked soft. Drain, keep aside.
- In a pan, olive oil and sauté chopped veggies, salt and sugar in high flame until its done, without changing its colour. Keep aside.
- In a heavy bottomed pan, melt butter and add all purpose flour to it. Fry in medium flame until its roasted, without changing its colour.
- Add in milk, constantly stirring and bring to boil. Keep stirring as it thickens when boiled and there are chances of getting stuck at the bottom of the pan.
- Once the milk is thick, put the flame to low and add grated cheese. Keep mixing until its melted and smooth.
- Add Italian herb (I forget to add and added lastly while serving), red chilli flakes, nutmeg, mustard and salt. Mix well.
- Add cooked pasta and vegetables. Mix gently and switch off the flame. All has to be done in low flame. Add crushed black pepper.
Notes
- While draining pasta, reserve some cooked water and once the pasta is cooled down, add that water and toss the pasta to prevent it sticking together.
- I have used the vegetables I had, you can use sweet corn, or any of your favorite veggies that could go well in this sauce. You can use colourful capsicums too.
- After adding cheese, the flame should always be in low.
- More cheese, more thick sauce. The sauce gets thicker as it gets cooled.
Serve this colourful and delicious tasting pasta hot! You can use any of your favorite shape like macaroni, fusilli etc.
Kavi
April 21, 2016 at 4:14 amWow Drooling here rak's 🙂
Kriti
April 21, 2016 at 6:04 amLovely ! Keen to know where you got your plate from? Looks so elegant !
Anu
April 21, 2016 at 10:05 amLooks yum. Thank you so much for this wonderful recipe.
Can mozzarella cheese be used instead of Cheddar cheese?
Indu Mathy
April 21, 2016 at 10:06 amSo cute looking pasta!!!! But only your cooking is so good. Wen I try somehow the colour changes. Mmm…. Anyway your cooking is awesome
Bethany Thomson
April 21, 2016 at 2:16 pmThis comment has been removed by the author.
Asha
April 21, 2016 at 7:00 pmMy son's altime fav..but I will not add nutmeg powder and mustard powder…..shd try this….thanks …..u r my idol.I tried many recipe from this space…..all came perfect…. Thanks once again.
Asha
April 21, 2016 at 7:01 pmMy son's altime fav..but I will not add nutmeg powder and mustard powder…..shd try this….thanks …..u r my idol.I tried many recipe from this space…..all came perfect…. Thanks once again.
Preeti Sarkar
April 26, 2016 at 12:23 pmWas looking for this recipe for a long time.. Thanks for the recipe.. Surely going to try.. Thanks
Ravindra Bajpai
April 26, 2016 at 12:24 pmWhere to find nutmeg powder and Italian herb. These ingredients are compulsory or can be optional?
Raks anand
April 26, 2016 at 12:28 pmIf you add it will be nice. You can find it in place where they keep dried herbs. Mc Cormick brand has it.
Rupali K
April 27, 2016 at 9:11 amIts very useful for me. thanks for posting.
Preeti Sarkar
May 3, 2016 at 4:03 pmThis comment has been removed by the author.
Belzy Emima
May 4, 2016 at 1:20 pmCan we use mozorilla cheese instead cheddar? ?
Raks anand
May 4, 2016 at 1:26 pmIt will look stringy, not a smooth sauce.
priyanka agarwala
May 10, 2016 at 1:14 pmWill you please suggest me how to bake it
Raks anand
May 10, 2016 at 1:35 pmJust transfer the pasta one done to a baking dish, top with some grated cheese, if you want, little bread crumbs as well. Preheat oven at 190 deg C, bake for 12 mins or until the top turns golden here and there.
chaitanya vemulakonda
July 4, 2016 at 6:23 amLoved this recipe… Can I add wheat flour instead of all-purpose flour?
Raks anand
July 4, 2016 at 8:41 amYes but there will be slight change in flavour and texture 🙂
Diana Barnes
July 30, 2016 at 9:07 amI haven't tried mustard powder so far.. will definitely try.. Is there any other healthy alternative for maida which will retain the texture..
Raks anand
July 30, 2016 at 9:13 amYou can try and see atta once… 🙂
Jane Ire
May 25, 2017 at 9:37 amany idea how to skip butter nd cheese yet for a good taste?
Charmie
June 5, 2019 at 10:44 pmCan this be made and stored overnight to be served next day?
Raks Anand
June 19, 2019 at 8:39 pmTastes best when had within the day 🙂