Creamy Cafeteria Noodles (Printable Version)
Tender egg noodles in a rich, creamy Parmesan sauce that brings classic cafeteria comfort to your table.
# What You Need:
→ Pasta
01 - 12 oz wide egg noodles
→ Sauce
02 - 2 tbsp unsalted butter
03 - 1 small yellow onion, finely chopped
04 - 2 cloves garlic, minced
05 - 3 tbsp all-purpose flour
06 - 2 cups whole milk
07 - 1 cup low-sodium vegetable or chicken broth
08 - 1/2 cup heavy cream
09 - 1 1/2 tsp salt
10 - 1/2 tsp black pepper
11 - 1/2 tsp garlic powder
12 - 1/2 cup grated Parmesan cheese
→ Garnish
13 - 2 tbsp chopped fresh parsley
14 - Extra Parmesan cheese for serving
# How To Make:
01 - Bring a large pot of salted water to a rolling boil. Add the wide egg noodles and cook according to package directions until al dente. Drain thoroughly in a colander and set aside.
02 - While the noodles cook, melt the butter in a large skillet over medium heat. Add the finely chopped onion and sauté until soft and translucent, about 3 to 4 minutes. Add the minced garlic and cook for an additional 30 seconds until fragrant.
03 - Sprinkle the all-purpose flour over the onion and garlic mixture. Stir constantly for 1 minute to form a smooth roux and cook off the raw flour taste.
04 - Gradually whisk in the whole milk and broth, stirring until completely smooth with no lumps. Bring the mixture to a gentle simmer and cook for 3 to 4 minutes, stirring occasionally, until the sauce has slightly thickened.
05 - Stir in the heavy cream, salt, black pepper, and garlic powder. Continue cooking for 2 more minutes, then add the grated Parmesan cheese. Stir continuously until the cheese is fully melted and the sauce is creamy and smooth.
06 - Add the drained egg noodles to the skillet. Toss gently but thoroughly to coat every noodle evenly with the creamy sauce.
07 - Taste the finished dish and adjust the salt and pepper seasoning as needed.
08 - Transfer to serving dishes immediately. Garnish with chopped fresh parsley and an extra sprinkle of Parmesan cheese if desired.
# Expert Advice:
01 -
- It takes exactly thirty minutes from pantry to plate, which is faster than any delivery app can promise.
- The sauce clings to every noodle like a warm blanket, and reheats beautifully the next day for lunch.
02 -
- Whisk the milk in slowly rather than pouring it all at once or you will spend ten minutes chasing flour lumps around the pan.
- Do not let the sauce reach a full boil after adding the cream or it may break and look curdled instead of silky.
03 -
- Grate your own Parmesan from a block rather than using the pre-shredded kind, which contains anti-caking powder that makes the sauce grainy.
- Save a splash of the noodle cooking water before you drain it, and stir a tablespoon into the finished dish if the sauce tightens up too much while sitting.