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68 Comments

  1. Hi Dassana.
    Can I use non-dairy milk?
    If yes, what would you suggest?
    Thank you for your simple but tasty recipes. Much appreciated.
    God bless.

    1. Hi Ron,

      Yes, you can definitely use non-dairy milk! I’ve used almond milk myself to make white sauce, and it works perfectly. Just make sure to cook it on low to medium-low heat and simmer gently to avoid curdling.

      Thanks for your kind words! I’m glad you enjoy the recipes.

  2. This recipe is fantastic and came out very well in the first time itself. Absolutely great we all enjoyed it. Can I replace all-purpose flour with wheat?

    In fact I have tried all your North Indian dishes and all have come out very well.

    I am a hardened fan of your blog.5 stars

    1. Thanks a lot and so glad to read your comment. Yes, you can use whole wheat flour in place of all-purpose flour. It will work well. But if in case the sauce looks thick, add a splash of milk to slightly thin it a bit.

  3. Hi, thanks for this beautiful recipe. Could you please tell me if there are any alternative to breadcrumbs? As I plan to do it today and there are no bread at home.

    Thanks

  4. Hi thank you so much for the recipe
    When I added shredded mozzarella cheese the milk curdled 🙁
    Can you please tell me what the mistake could have been ?
    I waited for one minute before adding
    The cheese was around 20 days old but after using it a little i had kept it in the freezer I defreezed it for sometime then grated it and added.5 stars

    1. welcome. if the cheese has gone rancid, then the milk can curdle. otherwise, with fresh cheese, milk does not curdle. i have made bechamel sauce many times with both cheddar cheese and mozzarella cheese and a mix of both. but never has the milk curdled. defrosting cheese is fine and it was added when the milk sauce temperature had reduced after a minute. so i think, it is the quality and rancidity of cheese that has caused this curdling issue. hope this helps.

  5. Hi thanks a lot for the recipe I had been searching for this for a very long time and am excited to try it out!

    One question can I replace all purpose flour with wheat flour?5 stars

  6. Awesome… as always. Tried Mac and Cheese for the first time. The only site I came to while searching for the recipe.
    Thank You so much.5 stars

  7. The best white/cheese sauce recipe ever!!!!!! The most perfect and precise tips to make it a disaster proof recipe. I have never been so elated with the outcome of a sauce I have always messed up in the past. I can’t thank you enough!5 stars

  8. Hello Dasana,

    In the simplified version of the recipe above the detailed steps, it says “cooking paste”. I think there has to be “cooking pasta”. Please take the note. And amazing recipe 🙂 Eager to make it soon!

  9. Hello Dassana..I was wondering if I could make this recipe without the roux since I don’t usually have too much time but yet I have to satisfy my week nights’ cravings. And would you please share some recipes that take much too less time to make?

    1. you can make without roux also. for a quick version, cook the pasta. heat a bit of milk with some butter. add the pasta, herbs and seasoning. mix well. then add cheese. mix and switch off the flame. if you want you can bake too or just have the pasta directly. will try to add recipes which take less time.

  10. hi i tried this recipe and it turned out so good that i surprised my teenage boys as they always longed for this cheese sauce.I also added different vegetables which i cooked separatly.You are doing amazing work.Thank you so much.5 stars

  11. Thanku sooo much for this amazing recipe… my hubby is seriously impressed… u made my day… Also I added oregano seasoning instead of black pepper and nutmeg powder and it turned out delicious…5 stars

  12. Yummy recipe I added corn to the sauce nd it turned out cheeselicious can u share recipe for penne arrabitta or pasta in red sauce4 stars

    1. thanks komal. i plan to add these recipes. right now i am adding the recipes which are drafts. relocating and not yet settled. so will take a couple of months till i begin to add recipe requests.

  13. Hi
    Im new on your blog and mac and cheese looks yummy.i have few doubts..
    Any substitute for nutmeg.also can this be made only with mozeralla or parmesan
    Thankyou..

  14. Hi Dassana di,

    Instead of just pepper, can I add all purpose seasoning, which is basically a ready made mix of herbs which go well with Italian cooking like pasta and pizza?

    I tried your restaurant style dal makhni recipe (dhungar). I followed it word to word and was really skeptical if only such a few ingredients could result in churning out restaurant quality dish. End result, it came out brilliant. I simply thank god for that moment when i found your website.

    1. yes you can add all purpose seasoning. you can skip the pepper completely. thanks for the feedback on dal makhani. i completely agree it a superb recipe and that too with few ingredients 🙂

  15. Hi dassana. …
    I hv made so many of ur receipes nd all comes out very well…I hv made Besan ladoo recently nd it really comes out very tasty.I hv one query. …can we use any other ingredient instead of lemon juice in ur chocolate cake receipe? ??

  16. Hi Amit ! The recipe and method is so lucid !,I’m gonna try my hand at it and will let u know !!! Thanks 5 stars

  17. Stumbled upon your website while searching for Kid’s school tiffin recipes. Must appreciate the way you have explained through pictures. Loved it! I am going to try the Mac and Cheese recipe for my 7 year old today 🙂

  18. hi d,I tried your recipes and must say they turned out yummy. I tried your whole wheat bread, dahi vada sand they were simply superb.i just did a minute change by adding Ming dal yellow one and they came out really soft.Can you tell me what rack to keep the mac and cheese for baking and baked samosa for baking in otg .i have morphy richards otg. Pls reply.

    1. thanks rashmi. mung dal can be added to the vadas. there is a moong dal dahi vada too :-). i kept in the center rack. you can also keep in the second last rack. for samosa also i keep in the center rack, so that there is even baking. but for any baking recipe, i always keep both top and bottom heating elements on. so is the case with mac and cheese and samosa.

    1. welcome rajat. the cheese won’t get brown but it will melt in the microwave. the timing depends upon the oven and the microwave power you use. just microwave till the cheese melts.

  19. Hi Dassana,

    This looks really yummy n mouth watering,… i just love the way you make the presentation…

    Can you please share the receipe without baking4 stars

    1. madhu, the cheese won’t get brown but it will melt. the timing depends upon the oven and the microwave power you use. just microwave till the cheese melts.