Creamy Pasta Bake Magic with Pantry Staples

Creamy Pasta Bake Magic with Pantry Staples

Whip up a magical pasta bake using pantry staples like butter and milk for a creamy, comforting meal.

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Cook Time 20 minutes mins

Total Time 20 minutes mins

Course Main Course

Servings 6

Calories 650 kcal

Ingredients

  

• 500 g / 1lb pasta (any short or long except risoni/orzo)
• 1 tbsp salt (for water)
• 4 tbsp (60g) butter
• 2 garlic cloves, minced (optional, sub 1 tsp powder)
• 5 tbsp flour (any, GF option Note 2)
• 5 cups (1.25 litres) milk (any fat, any type)
• 2 tsp stock / bouillon cube or powder (chicken or veg)
• 3/4 cup (75g) parmesan
• 1/2 tsp black pepper
• 1 tsp EACH thyme and parsley (or any other dried herbs)

Instructions

 

• Preheat oven to 180°C/350°F.
• Boil water with 1 tbsp salt. Add pasta, cook per packet directions MINUS 2 minutes until al dente. Drain.
• Melt half the butter in a large pot over medium heat. Stir in garlic for 10 seconds. Add raw meat and vegetables, cook until fully browned.
• Add remaining butter and melt. Whisk in flour, then gradually add milk, whisking constantly until smooth. Bring to a simmer.
• Stir in stock powder, parmesan, black pepper, and dried herbs. Cook for 2 minutes until sauce thickens.
• Pour sauce over cooked pasta, mix well. Transfer to a baking dish. Top with extra parmesan if desired.
• Bake for 20-25 minutes until golden and bubbly.

Notes

– Use any pasta shape you like, but avoid very small ones like orzo or risoni.
– For a gluten-free version, use your favorite GF flour blend and GF pasta.
– Feel free to add cooked chicken, sausage, bacon, or any leftover roasted vegetables for extra flavor and substance.
– Storage: Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.

Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.

Keyword pasta bake

The technique that makes it

The heart of this creamy pasta bake lies in creating a stable, lump-free béchamel sauce. This is achieved through the careful cooking of a roux, a mixture of equal parts fat (butter) and flour, cooked together before the liquid (milk) is gradually incorporated. Cooking the flour and butter for at least 1-2 minutes before adding milk is crucial. This process, known as ‘cooking out’ the flour, removes the raw flour taste and allows the starch granules to begin to swell. Adding the milk gradually, whisking constantly, prevents lumps from forming. Cold milk can be used, but warming the milk slightly before adding it helps to create a smoother sauce more quickly as it reduces the temperature shock to the starch granules. The stock cube or powder adds a depth of savory flavor, while the cheese and herbs are stirred in off the heat to prevent them from splitting or becoming oily. The final bake then melds these components, allowing the pasta to absorb the sauce and the top to become golden and bubbly.

Troubleshooting

• Lumpy Sauce: This usually happens when the liquid is added too quickly or the roux wasn’t cooked enough. To fix, gently reheat the sauce over low heat, whisking vigorously. If lumps persist, carefully strain the sauce through a fine-mesh sieve.
• Sauce Too Thin: If the sauce is thinner than desired after adding all ingredients, you can thicken it by making a slurry of 1 tablespoon of cornstarch or flour mixed with 2 tablespoons of cold water. Whisk this slurry into the simmering sauce and cook for another 1-2 minutes until thickened.
• Sauce Too Thick: If the sauce has become too thick, especially after standing or adding cheese, thin it out by whisking in a little more milk (warm or cold) until the desired consistency is reached.
• Pasta Overcooked: To prevent mushy pasta, cook it 2-3 minutes less than the package directions before mixing it with the sauce and baking. The pasta will continue to cook in the oven.

Substitutions

• Pasta: While most short or long pasta shapes work well, avoid very small shapes like orzo or couscous as they can become mushy. Penne, fusilli, macaroni, or spaghetti broken into pieces are excellent choices. The result will be similar in texture and creaminess.
• Cheese: Parmesan adds a sharp, nutty flavor. You can substitute with Gruyère for a nuttier, slightly sweeter taste, or cheddar for a sharper, more classic cheese sauce flavor. A blend of cheeses also works wonderfully.
• Herbs: Dried thyme and parsley offer a classic savory note. Feel free to use other dried herbs like oregano, basil, or a mixed Italian blend. Fresh herbs can be used, but double the quantity and add them at the very end for maximum flavor.
• Milk: Any type of milk, from whole to skim, or even plant-based alternatives like soy, almond, or oat milk, can be used. Note that plant-based milks may alter the richness and flavor profile slightly.

Pro tips

• Use any pasta shape you like, but avoid very small ones like orzo or risoni.
• For a gluten-free version, use your favorite GF flour blend and GF pasta.
• Feel free to add cooked chicken, sausage, bacon, or any leftover roasted vegetables for extra flavor and substance.
• Storage: Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.

Experiment with this formula and discover your favorite pasta bake combination. Enjoy this endlessly customizable and comforting dish!

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