Creamy Cheesy White Sauce Pasta

Steps

1. Boil enough water in a pot and add 1 teaspoon of salt.
2. Add the 2 cups of penne pasta shells to the boiling water and cook until it is about 90% done. Do not overcook or make it soggy.
3. Strain the cooked pasta and keep it aside.
4. In a white pan, add 2 tablespoons of oil and 3 cubes of unsalted butter.
5. Once the butter melts, add the finely chopped garlic, large onion, carrots, green capsicum, red capsicum, and fresh cooked sweet corn. Sauté until all vegetables are soft.
6. Season the vegetables with 1 teaspoon of salt, 1/2 teaspoon of pepper, 1 tablespoon of Italian seasoning (or oregano), and 1 teaspoon of chili flakes. Mix well.
7. Add the cooked pasta along with the sautéed vegetables to the pan. Turn off the stove at this point and keep it aside.
8. In a separate white pan, add 4 large cubes of unsalted butter and maintain a low flame until melted.
9. Add 3 tablespoons of all-purpose flour (MAA) to the melted butter. Whisk continuously to prevent lumps.
10. Gradually incorporate about 1 liter of boiled and cooled milk into the mixture while whisking, ensuring no lumps form.
11. Increase the flame to medium and gradually thicken the sauce.
12. Season the white sauce with 1/2 teaspoon of salt, 1/4 tablespoon of pepper, 1 tablespoon of red chili flakes, and 1 teaspoon of Italian seasoning. Mix well.
13. Gently add the 4 cheese slices to the sauce and allow them to melt into the mixture.
14. Gradually transfer the cooked pasta along with the vegetables into the white sauce mix.
15. Mix everything thoroughly until all ingredients are completely coated in the sauce.
16. Maintain a low flame and let the pasta cook in the sauce for about 5 minutes.