Pasta with white sauce is a very basic dish that kids love. White sauce/Bechamel sauce is a rich sauce made with milk, herbs and flavourings. Milk should be hot when added to the butter and flour to get a perfectly smooth sauce.
I added some peppers to make the dish more colourful at the same time feed the kids their vegetable serving.
Today is the last week, week 4 day 3 of Blogging Marathon 105. So, Sending this pasta to kids delight hosted by Srivalli from spicingyourlife.
Preparation Time: 5 minutes
Cook Time : 15 minutes
Elbow pasta: 250 grams
Red/Yellow/Green peppers : 1 1/2 cups diced
Shredded Cheddar cheese : 2 tablespoons
Shredded Mozzarella cheese : 1/4 cup
For Bechamel sauce/white sauce:
Butter : 2 tablespoons
All purpose flour : 2 tablespoons
Hot milk : 1 1/4 cups
Ground Pepper : 1/2 teaspoon
Salt as needed
Italian seasoning : 1/2 teaspoon (optional)
Cook pasta al dente according to the package instructions. Once cooked, drain water, rinse under cold water and add olive oil. Toss well.
Heat oil in a pan sauce the peppers for 2 minutes. Turn off stove and keep them aside.
Melt butter in a heavy bottomed pan. Add the all purpose flour and cook for 2 minutes stirring constantly.
Add the hot milk and stir constantly. As the sauce thickens, add salt, pepper and Italian seasoning. cook for 2 more minutes stirring constantly. Turn off the stove and cool the sauce a little bit.
Take a pasta bowl, add in the cooked pasta, peppers and white sauce. Mix well and add cheddar cheese and mozzarella cheese. Serve immediately.