Cheese Sauce Pasta

Recipe

For White Sauce

• 100 gm Butter, cut into cubed,
• 100 gm Refined flour,
• 1 ltr Milk,
• 1 tbsp Butter, cubed,

For Boiling Pasta

• Water as required,
• 1 tsp Oil,
• Salt to taste,
• 2 cups Penne Pasta,
• 1 large Carrot, cut into dice,
• 12-15 no. Button Mushrooms, cut into half,
• 2 tsp Oil (for coating),

For White Sauce Paste

• ½ tbsp Oil,
• 2-3 Garlic cloves, chopped,
• ¼ cup Sweet corn kernels, blanched,
• Boiled Pasta & Vegetables,
• ⅓ cup Remaining Pasta Water,
• 1 cup Prepared White Sauce,
• ¼ cup Processed cheese, grated,
• 2 Green chillies (less spicy & chopped)
• 1 tsp Coriander leaves, chopped,
• 1 ½ tsp Extra virgin olive oil,

For Garlic Bread

• 1 ½ tsp Oil,
• 2-3 Garlic cloves, crushed,
• Baguette, Slices

For Garnish

• Basil leaves

Process

For White Sauce

1. In a sauce pot, add butter, once it melts, add refined flour, stir until creamy/ lump free and cook it for a minute.
2. Slowly & gradually add milk, whisk continuously until it's smooth & creamy. Cook it for 2-3 minutes or until slightly thicken.
3. Transfer it to a bowl, add butter for coating to avoid layering.
4. Keep it aside for further use.

For Boiling Pasta

1. In a pot, add water, once it’s boiling, add oil, salt to taste, penne pasta, carrots, mushroom and cook it for 8-10 minutes or until at al dante stage. or until al dente
2. Strain the excess water and coat the pasta with oil to avoid sticking to each other.
3. Keep it aside for further use.

For White Sauce Paste

1. In a pan, add oil, once it's hot, add garlic, salt to taste, corn kernels and toss it for a minute.
2. Add boiled pasta & vegetables, remaining pasta water and saute.
3. Add white sauce, processed cheese and cook until the cheese melts.
4. Add green chilies, coriander leaves, olive oil and mix it well.
5. Transfer it to a serving dish, garnish it with basil leaves.
6. Serve with garlic bread.

For Garlic Bread

1. In a pan, add oil, once it's hot, add garlic and cook it until golden brown in color.
2. Add bread slices and toast it until golden in color.
3. Keep it aside for further use.