Creamy Cafeteria Noodles (Print)
Tender egg noodles in a rich, savory cheese sauce ready in 30 minutes.
# 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 wide 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 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, 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 and free of lumps. 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. Continue cooking for 2 more minutes, then add the grated Parmesan cheese, stirring 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 creamy sauce. Taste and adjust seasoning with additional salt or pepper as needed.
07 - Transfer to serving bowls immediately. Garnish with chopped fresh parsley and an extra sprinkle of Parmesan cheese if desired.
# Expert Tips:
01 -
- It tastes exactly like the cafeteria noodles you remember, except somehow better because you control the butter and the love.
- The sauce comes together in one skillet with no fussy techniques, making it a weeknight hero when time and energy are both running low.
02 -
- If you add the milk too fast, the roux will clump into stubborn little dough balls that never dissolve, so pour slowly and whisk with conviction.
- The sauce thickens further as it sits, so pull it from the heat just before it looks perfect because it will continue to set on the plate.
03 -
- Grate the Parmesan while the onions are cooking so it is ready the moment the sauce needs it, because cold cheese straight from the fridge takes longer to melt smoothly.
- Use a skillet wider than you think you need, since the noodles take up more room than the sauce alone and crowding leads to uneven coating.