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Baked Pasta in White Sauce with Meat Stuffing

A baked pasta dish with white sauce, marinated meat, and cheddar cheese.

From the Recipes Wiki (Fandom) · 17 ingredients
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Why it works: Pasta and garlic are a kitchen classic. They rank in the top 4% of all ingredient pairs, and 2,077 recipes mention both. Both carry acetic acid, which smells sour, vinegar. The science ↓

The recipe

Oven150°C
Time5 minutes

Ingredients

Contains: milk, wheat (auto-detected from the ingredients and method; we can miss things, so check labels)

  • For the meat marination
  • For the white sauce
  • For the bourbon sauce

Directions

Prepare the meat

  1. Add the wine, chopped garlic, and chillies to the minced meat. Mix well and marinate in the refrigerator for 20 minutes.

  2. Cook the pasta or macaroni with 1 tablespoon oil and a pinch of salt until al dente. Strain, cover, and keep aside.

Make the white sauce

  1. Prepare the white sauce. Melt the butter in a pan over low flame, add the chopped garlic, and fry until they turn light brown. Reduce flame.

  2. Mix the corn flour into the milk so that there are no lumps.

  3. Slowly add this mixture to the butter in the pan, stirring continuously.

  4. Add water slowly until the sauce reaches a thick, smooth consistency.

  5. Add oregano, salt, and freshly ground pepper.

  6. Remove two-fifths of the sauce from the pan and keep aside.

  7. Add the pasta to the remaining sauce and mix well. Cover and cook for 5 minutes over low flame.

Make the bourbon sauce and meat

  1. Prepare the bourbon sauce. Melt the butter in a pan and caramelize the sugar in it.

  2. Add the onions to this and sauté until they become brown.

  3. Reduce flame and add the white sauce. Add salt and cook for 2 minutes.

  4. Add the marinated meat to this and cover. Simmer for 10 minutes until the meat is cooked. Remove from flame.

Bake and serve

  1. In a baking dish, arrange a layer of the pasta and spread half of the cheddar cheese.

  2. Pour the meat and bourbon sauce over this. Finally top it up with the remaining pasta and spread the remaining cheese.

  3. Place in an oven preheated to 150°C for 5 minutes until the cheese turns brown. Alternatively, you can microwave this at medium-high for 10 minutes.

  4. Garnish with chopped cilantro leaves and serve with buttered, toasted baguettes.

Recipe from the Recipes Wiki (Fandom).

This recipe comes from the Recipes Wiki on Fandom and is licensed CC BY-SA 4.0. Our formatting and summaries are shared under the same licence.

Steps grouped into stages for easier reading; the method is the source's own.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much aroma chemistry they share, and how many recipes mention both.

  1. Pasta + garlictop 4% of all pairs
    Aroma overlapmoderate
    Mentioned together2,077 recipes

    Shared aroma: acetic acid (sour, vinegar).

  2. Cheddar cheese + buttertop 3% of all pairs
    Aroma overlapstrong
    Mentioned together2,434 recipes

    Shared aroma: delta-dodecalactone (sweet, creamy).

  3. Chicken + garlictop 3% of all pairs
    Aroma overlapmoderate
    Mentioned together10,839 recipes

    Shared aroma: 3-ethyl-2,5-dimethylpyrazine (roasted, nutty).

  4. Butter + creamtop 3% of all pairs
    Aroma overlapstrong
    Mentioned together41,494 recipes

    Shared aroma: delta-dodecalactone (sweet, creamy).

  5. Chicken + cheddar cheesetop 5% of all pairs
    Aroma overlapstrong
    Mentioned together1,312 recipes

    Shared aroma: sotolon (curry, maple).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Minced chicken/mutton
Provides the main protein, which firms and browns as it cooks in the sauce.
Penne pasta or macaroni
Forms the bulk and structure of the bake, holding its shape under the sauce.
Cheddar cheese
Melts into the layers and browns on top, adding richness and savoury flavour.
Full-cream milk
Forms the base of the white sauce, adding body and creaminess.
Cornflour
Thickens the milk into a smooth sauce that coats the pasta.
Onion
Browns in the butter and sugar, adding sweetness and depth to the bourbon sauce.

The step that matters

Adding the cornflour mixture to the butter. Cornflour must be fully mixed into cold milk first, then added slowly while stirring constantly. Otherwise it clumps into lumps instead of thickening the sauce evenly.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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