Creamy Cafeteria Noodles (Printable Version)
Tender egg noodles in a rich, creamy sauce with Parmesan - comfort food at its finest.
# What You'll 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 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 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 flour evenly over the onion and garlic mixture. Stir constantly for 1 minute to cook out the raw flour taste and form a smooth roux.
04 - Gradually whisk in the whole milk and broth, pouring slowly while stirring to prevent 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 until the cheese is fully melted and the sauce is creamy and smooth.
06 - Add the drained egg noodles to the skillet, tossing gently to coat them evenly in the sauce. Taste and adjust seasoning with additional salt or pepper as needed.
07 - Serve immediately in warmed bowls, garnished with chopped fresh parsley and an extra sprinkle of Parmesan cheese if desired.
# Expert Tips:
01 -
- The sauce clings to every single noodle the way cafeteria memories insist it should, thick and glossy without being heavy.
- It comes together in the time it takes to brew a pot of coffee, which makes it my back pocket dinner when the week has worn me down.
02 -
- Add the milk and broth in a slow, steady stream while whisking furiously because once a flour lump forms it is nearly impossible to chase down and smooth out.
- The sauce will continue to thicken as it sits off the heat, so pull it from the stove when it looks just slightly thinner than you want the final result to be.
03 -
- Grate your own Parmesan from a block rather than using the pre shredded kind because the anticaking agents in bagged cheese make the sauce grainy instead of smooth.
- Cook the noodles one minute less than the package says since they will continue to soften when you fold them into the hot sauce.