Creamy Cafeteria Noodles (Printer-friendly)
Tender egg noodles in a rich, creamy Parmesan sauce with onion and garlic.
# 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 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 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 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. 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 with the creamy sauce. Taste and adjust the 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 -
- This dish comes together in under thirty minutes with ingredients you probably already have sitting in your fridge and pantry.
- The sauce clings to every noodle like a warm blanket, and it reheats beautifully the next day for lunch.
02 -
- Add the milk gradually and whisk constantly, because once flour clumps form they are nearly impossible to fix without starting over.
- The sauce will continue to thicken as it sits, so if it looks slightly thinner than you want when you take it off the heat, that is actually perfect.
03 -
- Cook the noodles one minute less than the package says, because they will continue to soften when you toss them in the hot sauce.
- Grate your own Parmesan from a block rather than using the pre-shredded kind, which contains anti-caking agents that prevent it from melting smoothly.