29 May, 2014
Easiest homestyle pasta with bechamel/white sauce
You will need the following things:
Freshly ground pepper–1 teaspoon
Green peas–a handful
Chopped green beans–a handful
Diced carrots–a handful
Cauliflower florets–a handful
Elbow macaroni/or any pasta of your choice–1 1/2 cups (Boiled in water with salt, and a drizzle of olive oil(optional))
Shredded cooked chicken–1 cup (Chicken is cooked with garlic, ground pepper and salt)
Sausage, preferably Italian–3/4 cup
Grated parmesan cheese–1 cup
Turn on the stove to a medium heat, and heat up the butter…
Then add the flour to the butter and stir in medium heat, until the flour is cooked. If the flour is not cooked, you’ll end up with a sauce that tastes floury. So stir the flour in the butter for about 2-3 minutes or until the raw taste is gone…
Pour in the milk, and stir frequently, so the sauce doesn’t burn.
After stirring for a few minutes, the sauce should get thicker, and have a silky, velvety consistency…
When it thickens add some salt, freshly ground pepper, and gently stir for a minute…
…and take the pan off the stove. Now heat up another pan, add about 4-5 tablespoons of butter, add the garlic, sauté for about a minute, and toss in the vegetables (Vegetables are cooked in salted water). Sauté the veggies in butter, and add a pinch of pepper.
Now spoon in some of the white sauce into the boiled pasta…
…and add the vegetables, chopped sausages, and the chicken and mix everything together, so that everything is coated with the white sauce…
…Now grease the baking dish with some butter…
….and toss in the contents of the bowl into the baking dish…
…pour the rest of the rich, and creamy sauce all over the pasta…
….and sprinkle a generous layer of grated parmesan cheese over the sauce, and put the baking dish into an oven that is pre-heated to 350 degrees Fahrenheit, until the cheese is melted and there is a beautiful golden crust of parmesan cheese on top.
You’ll enjoy every single bite of this! Its super fast, and super delicious!