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Béchamel Sauce Pasta

Short Story

This pasta was one of the first dishes I tried when I randomly started cooking out of boredom. The sauce didn’t turn out right at first, but the taste was still good, which pushed me to try again. The next time, it came out perfectly creamy, and that little win made me feel so proud.
Now it’s one of my favorite comfort bowls, soft, warm, and calming to make.

Ingredients (1 serving) :

Pasta

  • ½ cup (50 g) penne or macaroni

  • Salt, for boiling

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For the White Sauce

  • 1 tbsp butter

  • ¾ tbsp all-purpose flour (maida)

  • ¾ cup full-fat or plant milk (about 180 ml)

  • 2 tbsp fresh cream (malai) OR

  • 1–1½ tbsp cheese (Parmesan, cream cheese, mozzarella, or cheddar)

  • ⅛ tsp black pepper (or to taste)

  • ½–1½ tsp grated garlic (optional)

  • ¼ tsp oregano or Italian seasoning

  • ¼ tsp red chilli flakes (optional)

  • Salt to taste

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For Veggies (optional but delicious)

  • ¼ tbsp (¾ tsp) butter or oil

  • Any veggies you like (corn, capsicum, mushroom, beans)

Instructions:

Cook the pasta

  1. Boil salted water and add pasta.

  2. Cook until al dente (soft but firm).

  3. Drain but save 2–3 tbsp pasta water.

  4. Set aside.

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Sauté the veggies (if using)

  1. In a small pan, heat ¼ tbsp butter or oil.

  2. Sauté chopped veggies until just tender.

  3. Remove & keep aside.

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Make the white sauce

  1. Melt 1 tbsp butter on low heat.

  2. Add ¾ tbsp maida. Stir continuously for 1–2 minutes.
    (Don’t let it brown — the sauce should stay pale.)

  3. Slowly pour in ¾ cup milk while whisking to avoid lumps.

  4. Stir until the sauce becomes slightly thick.

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Add flavor & creaminess

  1. Add:

    • black pepper

    • oregano

    • salt

    • garlic (optional)

  2. Add cream or cheese and mix until smooth and silky.

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Combine everything

  1. Add pasta and veggies to the sauce.

  2. Toss gently until fully coated.

  3. If too thick, add a splash of pasta water.

  4. Sprinkle chilli flakes if you like heat.

Tips for the Perfect White Sauce

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  • Whisk continuously to avoid lumps.

  • Use warm milk for a smoother texture.

  • Add pasta water if the sauce thickens too much.

  • Don’t brown the flour. It changes the flavor.

  • Add cheese for extra richness.

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