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How to Pair Bechamel with Pasta

How to Pair Bechamel with Pasta
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Bechamel is extensively used in the Italian cuisine in different forms, in the mother sauce form as Bechamel itself – for example in Lasagne, or as a base for other sauces like Alfredo, Mornay, Cheddar Cheese sauce and cream sauce; which are all used to make pasta dishes in one way or another.

On a general note, it is widely known that chunky, heavier sauces, more concentrated and thicker ones like the ones that are based from Bechamel or Bechamel itself, are served with bigger, thicker pasta shapes that collect more sauce in their grooves or ridges. Pasta shapes like Penne Rigati are often paired with thick white sauces because of this very reason, as with the dishes Penne Carbonara and Penne Alfredo.

Bechamel is also good to use in making pasta casseroles, where you need to layer the pasta along with the sauces and cheese and bake in the oven. One of the famous types of casseroles is lasagne in which people usually use Bechamel, along with a tomato-based sauce to give it a balanced and delicious flavour. Use Bechamel with Perfetto lasagne and cannelloni for delicious baked pasta dishes. Check out website for the recipes

Perfetto also brings you two different and tasty pasta recipes using the Bechamel sauce that you can make at home and enjoy with your friends and family! 


Baked Avemarie Licse Perfetto Casserole

Ingredients

  • 1 pack Perfetto Avemarie Licse 
  • 300g unsalted butter
  • ¾ c flour
  • 500ml room temperature milk
  • 1 tsp salt
  • 1 tsp white pepper
  • 1 c grated cheddar cheese

Instructions

  1. Par boil the Perfetto Avemarie Lisce pasta, drain and set aside. 
  2. Pre-heat the oven to 220 degrees C.
  3. In a saucepan, melt 100g butter on low to medium heat. Add the flour gradually and whisk until smooth. 
  4. Now, gradually add the milk and continue to whisk until the sauce is smooth and creamy. Make sure to smooth out any lumps.
  5. Keep whisking until the sauce has thickened enough to coat the back of a spoon.
  6. Remove from the heat and stir in ½ cup cheese and the salt pepper seasoning.
  7. In a baking tray, rub some butter on the bottom and then layer it with the pasta followed by the sauce. Keep layering until you reach the top.
  8. After reaching the top, garnish with rest of the cheese and smoothen it out. Put some more butter on the top and bake in the pre-heated oven for 20-25 minutes until golden brown on the top.

Baked Perfetto Macaroni with Bechamel Sauce

Ingredients:

  • 1 pack Perfetto Quick Macaroni
  • 1 c Bolognaise sauce
  • 1 tsp salt
  • 1 tsp pepper
  • 100g unsalted butter
  • ¾ C flour
  • 500ml milk
  • 1 c mozzarella, shredded
  • 2 tbsp parmesan

Instructions:

  1. Par boil the Perfetto Macaroni, drain, and set aside.
  2. In a saucepan, melt 100g butter on low to medium heat. Add the flour gradually and whisk until smooth. 
  3. Now, gradually add the milk and continue to whisk until the sauce is smooth and creamy. Make sure to smooth out any lumps.
  4. Keep whisking until the sauce has thickened enough to coat the back of a spoon.
  5. Remove from the heat and stir in ½ cup cheese and the salt pepper seasoning.
  6. In a bowl mix the sauce with the par boiled macaroni and then put the mix into a baking tray. 
  7. Layer the pasta and bechamel sauce with the bolognaise sauce until you reach the top.
  8. Garnish the top with the remaining cheese and bake in a pre-heated oven for 45-50 minutes or until piping hot and golden.

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