Macroni and Veggies with Cheese (Instant White sauce method)

Adaptation of classic Macroni and Cheese.

300 gms – Macaroni pasta

450 ml – milk

1 tbsp – corn flour

Salt to taste

1 tsp – Dried mixed herbs or Dried Oregano

1 ½ tsp – black pepper powder

1 tbsp – butter

1 cube – Amul Cheese

2 tsp – Olive oil

4-5 – Garlic cloves (chopped finely)

½ onions – thickly sliced

1 medium carrot – chopped

1 medium capsicum – chopped

5-6 stings – French Beans – chopped

4-5 mushrooms button - quatered

100 gms – green peas

2 green chillies – finely chopped

2-3 sprigs – Parsley or Corriander leaves chopped.

Method:

1] In a pot boil water with salt ( water must be as much salty like sea water).

2] When it starts boiling add the macaroni and boil it for 4-5 minutes until macaroni is done.

3] Drain it and run it in cold water. Immediately put olive oil in it and toss it well so that it doesn’t stick.

4] In a non stick pan, heat olive oil add crushed garlic and when it starts browning add vegetables starting from Onions and ending with Capsicum and mushrooms.

5] Sprinkle some black pepper and dried herbs and continue stir frying until vegetables are half done (it should be slightly crunchy in texture not completely cooked).

6] Add cornflour, sprinkle very little salt and mix well (It will appear that corn flour has disappeared don’t worry). 

7] Now add milk slowly into the pan and continue stirring it till milk thickens.

8] Toss in boiled pasta and sprinkle remaining herbs, black pepper powder.

9] Add butter, sprinkle coriander or parsley leaves and mix well.

10] Switch off the flame and grate cheese evenly on top (optional) and cover it.  Cheese will melt and form a nice layer into it.

(Note:  measure salt properly in the white sauce as macaroni, butter and cheese has enough salt in it.  You may even skip adding salt in the preparation and add it later when the dish is complete if its less).