You could halve the butter and flour and make a thinner sauce the way I made for the potato au gratin and that is what I will be doing the next time I make it. I like adding vegetables to pasta and I did the same with this version as well. An additional step that is optional is the broiling part that browns the cheese on top. I did that for the kids to make it even more attractive . I am sure they would have gobbled it up even without the extra cheese since the sauce was very tasty . Add any vegetable of choice. Off to the recipe.

Ingredients
6 servings penne pasta
2 tsp olive oil
3.5 cups sliced mushroom
3 garlic cloves
4 cups chopped broccoli
1 cup corn kernels
Salt to taste
Pepper to taste
1/2 – 1 tsp red chilli flakes
3/4 cup shredded cheese

Ingredients – White Sauce
2 tbsp butter
2 tbsp all purpose flour
1 cup 2% milk
1/2 cup shredded cheese
Salt
Pepper

Ingredients – Optional
Tomato Sauce
Cheese to top

Method – White Sauce
For white sauce first heat butter and all purpose flour.

Add milk and keep whisking until the sauce starts to thicken up.

Add cheese.

Add salt and pepper and mix.

Mix and keep aside.

To the same pan add a tsp of olive oil and add garlic.

Add salt and pepper.

When the vegetables are cooked add chilly flakes.

Boil pasta according to package instructions.

Take the cooked pasta in a pan. (Use a pan that can go into the oven.)

Add the vegetables over it.

Pour the prepared sauce. Vary the quantity of sauce as needed. I used about 1/2 of it.

Add some more cheese on top. Ready for broiling.

I added the pasta and vegetables to another pan for the tomato sauce.

Add tomato sauce over it and combine. I used store bought sauce.

Add cheese on top.

Place the pans in the oven to brown the cheese. I placed it in low broil for a few minutes. We do not have to bake since everything is cooked.

Out of the oven and we are ready to dig in .

This is the backup tomato sauce pasta that I made with less cheese on top.