Macaroni in White Sauce (Serves: 3-4; Preparation Time: 25 minutes)

With the onset of summers two things happen: One, relatively boring vegetables take over from the lush green winter basket and Two, the appetite whips up for only simple, ‘cool’ and non spicy food. Therefore, I bring to you a nice breakaway option from the usually boring dal, bhindi and roti to something simple yet tasty!

Macaroni cooked in white sauce with some vegetables is one of my preferred dinner choices. It’s a easy to make and tastes well.


  • 1 cup macaroni
  • 100 gms mushrooms- sliced (into halves is mushrooms are small OR into quarters if they are big)
  • 100 gms baby corns
  • 1/2 cup chopped red and yellow bell peppers (optional)
  • 2 spring onions chopped
  • 2 tbsp all purpose flour (maida)
  • 1¾cups milk
  • 2 tbsp butter
  • 1 tsp oregano
  • 1/2 tsp red chili flakes OR white pepper
  • Salt to taste
  • 2 cubes of processed cheese (I use Amul)
  • 1tbsp tomato ketchup


  • Boil 2 cups water with 1 tsp oil in a deep micro proof bowl for about 3 minutes

  • Add macaroni to the boiled water and microwave uncovered for 5 more minutes (if the macaroni is not cooked well, you could microwave for about 5 more minutes- there are lot of varieties available in the market so cooking time for macaroni may vary), let it stand in hot water for a few more minutes; drain and wash with cold water and keep aside

  • In a micro proof dish, heat butter for 40 seconds, then add oregano, spring onions and the chopped vegetables; microwave for about 5-7 minutes (till the vegetables are tender)

  • Add flour, tomato ketchup (enhances flavour) and mix and microwave uncovered for 30 seconds

  • Add milk, salt, white pepper/ chili flakes and microwave uncovered for 6 minutes, stirring once in between

  • Take the dish out and grate some cheese over it while it’s hot

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