Creamy Cafeteria Noodles (Printable)
Tender egg noodles in a rich, creamy sauce with hints of garlic and Parmesan—a nostalgic comfort favorite 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 It:
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 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 to a gentle simmer and cook for 3 to 4 minutes until the sauce slightly thickens.
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 the seasoning with additional salt and pepper as needed.
07 - Serve immediately while hot, garnished with chopped fresh parsley and extra Parmesan cheese if desired. Pairs well with steamed green beans or a simple green salad.
# Expert Advice:
01 -
- The sauce comes together with pantry staples you probably already have, yet it tastes like you spent far longer than thirty minutes on it.
- It hits that rare sweet spot between weeknight practicality and the kind of dish people will assume you ordered from a restaurant.
02 -
- Add the milk and broth gradually while whisking, because dumping it all in at once is the fastest route to a lumpy sauce that no amount of stirring can save.
- The sauce will continue to thicken as it sits off the heat, so if it seems a little loose in the pan, trust that it will set up perfectly by the time it reaches the table.
03 -
- Grate your own Parmesan from a wedge instead of using the pre-shredded kind, because the anti-caking agents on packaged cheese will make your sauce gritty.
- Keep the heat at medium once you add the dairy, because a scorched cream sauce is heartbreaking and entirely preventable with a little patience.