Macaroni in White sauce with Vegetables

Macaroni and Cheese lovers have many differing opinions on what is the perfect way to make this classic dish. Baked is my favorite. Many other people prefer the Stove-top version,like this one that I am posting. Different skill levels are needed to make each version, with the Baked generally being the most complicated and time consuming to prepare. But both versions are oh so good!

This recipe for Macaroni in White sauce with Vegetables is based on first making a white sauce (in French it’s called béchamel), then adding shredded cheese and then chopping colourful veggies.  Anyway read on :- 

You will need :-

Macaroni   100 grams

Cheese, grated 1/2 cup

Butter 1 tbsp

Refined flour (maida) 1 tbsp.

Milk 1 cup

Garlic finely chopped 2 tbsp. ( I like garlic flavour in my Pasta; but you can reduce the quantity of Garlic)

Salt to taste

White pepper powder to taste

Oregano to taste (optional)

Fresh parsley, chopped 1 tbsp. ( optional)

Veggies as per your choice ( I used corn niblets, 3 bell peppers, carrot, Onion)

1. Boil macaroni in sufficient water till al dente. Drain and refresh under running water. Drain and set aside. 

2. Heat butter in a pan. Add maida and sauté lightly, taking care that it does not change colour. Add milk, gradually, stirring continuously so that there are no lumps formed. Add grated cheese and keep stirring. After adding cheese the sauce will thicken further, so add more milk to adjust the consistency. Add salt, white pepper powder and mix.

3. Heat some butter in another pan and add garlic. Saute it for a min. and add oregano to extract the flavour.

4. Add onion and Carrot and saute for a min.Now add the remaning vegetables and saute. Add macaroni. Toss. 

5. Strain the sauce into this pan and mix gently. Add some more cheese (optional). Check for the seasonings.

6. At this stage if you want to bake you can do so till the cheese at the top becomes a light golden. Garnish with parsley (optional) and serve hot.