Creamy & Cheesy White Sauce Pasta

Creamy & Cheesy White Sauce Pasta

pasta preparation:

• to prepare this creamy cheesy pasta
• first up we'll boil the pasta so here 
• have taken two cups of pasta this is
• penne pasta which is very easily
• available in the market if you want you
• can use any other shape of pasta you
• want to this is 2 cups of pasta which is
• around 200 grams
• and this pack is easily available in the
• market to boil this in a large pot here
• taken about five to six cups of
• water for boiling
• so while it is boiling i am going to add
• in some salt
• and half a teaspoon of oil
• and mix that
• as soon as it starts to boil we'll add
• in the pasta
• and mix it a bit
• so very important thing you need to keep
• in mind is that you need to add the salt
• at this point only then only it will
• absorb the flavor of the salt otherwise
• it will forget the salt in the pasta
• here and then your pasta will become
• little bland so keep that thing in mind
• and another thing  not adding too
• much oil while boiling the pasta because
• if you'll have too much oil over the
• pasta it will not easily coat the sauce
• let it boil for about seven to eight
• minutes or until it's cooked up to 80
• percent that means it should still have
• some resistance
• so let it boil over medium flame only
• so it's been almost seven minutes 
• just remove one pasta and show you this
• is how it looks
• just cut this and show you it
• forms a slight white ring on top you can
• see this is the perfect stage to remove
• the pasta that means this is almost done
• but not fully done and then we'll cook
• it further in that white cheesy sauce
• this stage is called al dante in italian
• so  going to strain the pasta
• and then to stop the carry over cooking
• we are going to put some more water on
• on top of this
• so wash it under the running water for
• about two to three minutes so stop the
• carry over cooking
• once that is done to keep it
• aside and let it strain further and if
• you want you can just spread it a bit
• and if you're going to use this pasta
• later then you can also sprinkle some
• oil over it and then use it later
• next up in a pan add 2              
                                                 
  
  
• teaspoons of oil
• over medium flame if you want you can
• also use some olive oil or butter
• instead
• once that is heated and add
• one teaspoon of garlic which is finely
• chopped
• and let it fry for about 30 to 40
• seconds or until its rawness goes away
• once the garlic is nicely fried next 
• add in one onion which is
• roughly chopped like this and let
• it also cook for about one to two
• minutes or until slightly translucent
• so let it cook for about two minutes and
• going to add the other vegetables also
• so we don't want to turn it very dark
• it's done enough now add
• the rest of the vegetables so in goes
• one small carrot which is chopped like
• this
• half a capsicum cut into cubes like this
• handful of boiled corns
• you can add more or less as per your
• taste
• and cook these vegetables just for about
• two more minutes
• so that they are slightly tender but
• they should still retain its crunch
• so here you can add any vegetables which
• you like and you can simply skip the
• ones you don't like one more thing if
• you want you can also add some mushrooms
• or chicken if you like to at this point
• of time
• so these vegetables are tossed enough
• for almost two to three minutes we don't
• want to overcook it and make it very
• soft next add in some salt
• half a teaspoon of black pepper powder
• and mix that as well
• and after that switch off the flame and
• keep this aside.

 white sauce preparation:

• to prepare the white sauce in a pan over
• medium flame i am going to take 4
• tablespoons of butter
• let it heat over medium flame and to
• this 4 tablespoons of butter
• add in 4 tablespoons of maida that is
• all-purpose flour so this is the regular
• salted butter which if you
• want you can also use the unsalted one
• if you like
• and after mixing the maida keep tossing
• it over low to medium flame
• for about three to four minutes or until
• the rawness of the maida that is the
• all-purpose flour goes away and it will
• also change its color slightly to peel
• so keep doing this over low flame only
• keep tossing it we don't want to turn
• this very dark
• one thing you have to keep in mind is
• that you have to continuously keep
• tossing this mixture over low flame only
• and one more tip i would like to give
• you here is that the ratio of the butter
• and the maida is same in this
• recipe always so here used four
• tablespoons of butter and for that
• used four tablespoons of maida this way
• you'll get the perfect creamy sauce
• so after about four minute
• start adding the milk
• so now we'll start adding the milk
• gradually we have to add the milk
• little at a time and start mixing the
• mixture otherwise it will stop mixing
• then it will form lumps in it so keep
• mixing adding the milk  two
• cups of milk for that four tablespoons
• of maida so keep doing this and mixing
• it and soon you'll see the mixture
• becoming slightly thicker this is how it
• looks
• and if you want you can also use a whisk
• in between to break that lumps if any so
• that it comes down to very smooth and
• creamy base
• so after mixing it for about three to
• four minutes you can see the mixture
• becoming little thicker and
• all the lumps are gone
• at this point of time add in some                          
  
  
  
• salt
• half a teaspoon of black pepper powder
• half a teaspoon of red chili flakes
• and half a teaspoon of mixed herb
• seasoning these all the seasonings and
• masalas are easily available in the
• market
• and mix that as well with the base
• and keep cooking the sauce further for
• about another three to four minutes
• or until it's cooked through over low
• flame only
• now how to judge that this is the right
• stage to put in the pasta whether the
• sauce is prepared or not so one tip
• would like to give you here whenever you
• put your spoon in the sauce and when it
• is coating the back of the spoon this
• way see this way
• that means it's the perfect coating
• consistency it's neither too runny nor
• too thick it's a perfect coating
• consistency that's the right state you
• can put your pasta
• once that stage comes add
• in the prepared vegetables
• along with the boiled pasta
• and will mix everything really well with
• the help of a spatula until all the
• vegetables and the pasta are nicely
• coated with the white sauce
• so let it cook further for about two to
• three more minutes so that it absorbs
• all the flavors of the sauce
• and if you find your sauce to be very
• thick at this point of time then you can
• add just two to three tablespoons of
• milk or water to adjust its consistency
• so it's been almost two minutes
• cooking over medium flame
• don't have to cook it too much also
• otherwise your pasta will be over boiled
• and it will break apart in it
• this thing you have to keep in mind you
• have to cook the pasta just enough for
• two to three minutes so that it's fully
• cooked also but not overcooked
• adding three to four tablespoons of
• grated cheese.