White Sauce Pasta Recipe

Ingredients

• 2 cups Macaroni (dry, any shape you like)
• 1 teaspoon Salt (for boiling pasta)
• 1 teaspoon Vegetable Oil (optional, added to boiling water)
• 3 tablespoons Unsalted Butter (divided: 1 tbsp for roux, 2 tbsp for sauté)
• 2 teaspoons All-Purpose Flour (for white sauce roux)
• 1 cup Milk (whole milk preferred, warmed)
• 1/4 cup Mozzarella Cheese (shredded; can use any meltable cheese)
• 1/2 teaspoon Chili Flakes (adjust to heat preference)
• 1/4 teaspoon Black Pepper (freshly ground)
• 2 tablespoons Cashews (optional, lightly toasted)
• 2 cloves Garlic (minced)
• 1 small Onion (diced)
• 1/2 medium Carrot (diced small squares)
• 1/2 Bell Pepper (any color, diced)
• 1/2 teaspoon Ginger (minced, optional)
• 1/4 cup Mushrooms (sliced, optional)

Instructions

1. Boil Pasta

   Fill a large pot with 2 liters of water, add 1 tsp salt and 1 tsp oil, bring to a rolling boil, then add 2 cups dry macaroni. Cook 4‑5 minutes until al dente, then drain in a colander and set aside.

   Time: PT5M

   Temperature: high

2. Prepare White Sauce (Roux)

   In a saucepan melt 1 tbsp butter over medium heat. Sprinkle 2 tsp flour and whisk continuously for 1‑2 minutes until fragrant and lightly golden. Gradually pour in 1 cup warm milk while whisking to avoid lumps. Continue stirring until the sauce thickens, then add ¼ cup shredded mozzarella, ½ tsp chili flakes, ¼ tsp black pepper, and optional 2 tbsp toasted cashews. Stir until cheese melts and the sauce is smooth.

   Time: PT7M

   Temperature: medium

3. Sauté Vegetables

   In a skillet melt 2 tbsp butter over medium heat. Add minced garlic and sauté 30 seconds until fragrant. Add diced onion, carrot, bell pepper, optional ginger and mushrooms. Sprinkle a pinch of salt and cook 3‑4 minutes until vegetables are just tender but still colorful. Finish with a pinch of chili flakes.

   Time: PT5M

   Temperature: medium

4. Combine and Serve

   Add the cooked macaroni to the skillet with vegetables, pour the white sauce over, and toss gently to coat everything evenly. If the sauce looks too thick, add a little warm milk or reserved pasta water. Cook together for another 1‑2 minutes just to let flavors meld. Serve hot, optionally garnished with extra chili flakes or grated cheese.

   Time: PT3M

   Temperature: medium

Nutrition Facts

Calories

460

Protein

12 g

Carbohydrates

62 g

Fat

15 g

Fiber

3 g

Ingredient Substitutions

• Instead of Macaroni: penne, fusilli
• Instead of Salt: sea salt
• Instead of Vegetable Oil: olive oil, canola oil
• Instead of Unsalted Butter: ghee, olive oil
• Instead of All-Purpose Flour: cornstarch (use half amount)
• Instead of Milk: almond milk, soy milk
• Instead of Mozzarella Cheese: cheddar, parmesan
• Instead of Chili Flakes: red pepper powder
• Instead of Black Pepper: white pepper
• Instead of Cashews: almonds, peanuts
• Instead of Garlic: garlic paste
• Instead of Onion: shallot
• Instead of Carrot: zucchini
• Instead of Bell Pepper: red pepper
• Instead of Ginger: ground ginger
• Instead of Mushrooms: button mushrooms

Equipment Needed

• Large Pot
• Colander
• Saucepan
• Skillet
• Wooden Spoon
• Measuring Cups
• Measuring Spoons
• Knife
• Cutting Board
• Grater (optional)

Critical Steps — Do Not Skip

• Whisk flour and butter continuously to form a smooth roux without burning.
• Add warm milk slowly while whisking to avoid lumps in the sauce.
• Do not over‑cook the pasta; it should stay al dente for the final toss.

Chef Tips from the Video

• Toast the cashews lightly before adding for extra nuttiness.
• Use freshly grated mozzarella for a smoother melt.
• Add a pinch of nutmeg to the white sauce for a subtle depth (optional).

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container for up to 3 days. Reheat gently on low heat, adding a splash of milk if needed.

Freezer: Not recommended; the sauce may separate and the pasta become mushy.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• The white sauce can be prepared up to 2 hours ahead; keep warm or reheat gently before mixing with pasta.
• Chopped vegetables can be stored in a sealed container in the fridge for the same day.

Frequently Asked Questions