Creamy Cafeteria Noodles (Print Version)
Tender egg noodles in a rich, velvety cream sauce with Parmesan and aromatics.
# Recipe Ingredients:
→ 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
# Directions:
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 through 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 over the onion mixture, stirring 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 remaining. Bring the mixture to a gentle simmer and cook for 3 to 4 minutes, or until the sauce has slightly thickened.
05 - Stir in the heavy cream, salt, black pepper, and garlic powder. Cook for 2 more minutes, then add the grated Parmesan cheese, stirring continuously until fully melted and the sauce is creamy and smooth.
06 - Add the drained egg noodles to the skillet, tossing gently to coat them evenly with the sauce. Taste and adjust seasoning with additional salt and pepper as needed.
07 - Transfer to serving bowls immediately. Garnish with chopped fresh parsley and additional Parmesan cheese if desired.
# Expert Advice:
01 -
- The sauce uses a simple roux that turns everyday pantry staples into something velvet-smooth and deeply comforting, no canned soup required.
- Wide egg noodles soak up the creamy sauce like sponges, delivering that nostalgic cafeteria texture in every bite.
02 -
- Adding the milk too fast creates lumps that are nearly impossible to whisk out, so pour in a slow stream while stirring.
- The sauce thickens further as it sits off the heat, so pull it from the stove when it looks slightly thinner than you want.
03 -
- Grate your own Parmesan from a block because pre-shredded cheese contains anti-caking agents that make the sauce grainy.
- Undercook the noodles by one minute less than the package says since they will soften further in the hot sauce.