Creamy Cafeteria Noodles (Printable)
Tender egg noodles in a rich, velvety white sauce with garlic and Parmesan flavors.
# 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
# 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 evenly over the onion 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 the mixture is smooth and free of lumps. Bring to a gentle simmer and cook for 3 to 4 minutes 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. Stir continuously until the cheese has fully melted and the sauce is creamy and smooth.
06 - Add the drained egg noodles to the skillet. Toss gently to coat every noodle evenly with the creamy sauce.
07 - Taste the finished dish and adjust seasoning with additional salt or pepper as needed. Serve immediately, garnished with fresh chopped parsley and extra Parmesan cheese if desired.
# Expert Advice:
01 -
- This dish captures that nostalgic cafeteria creaminess but elevates it with real butter, fresh onion, and Parmesan that melts like a dream.
- It takes barely thirty minutes from cupboard to table, which makes it the ultimate weeknight rescue when takeout feels tempting.
02 -
- Add the liquid gradually while whisking or you will end up with lumpy sauce that no amount of stirring can fix.
- The sauce thickens as it sits, so serve it right away or add a splash of warm milk when reheating to bring it back to life.
03 -
- Reserve a half cup of pasta water before draining, because the starch in it can rescue a sauce that turns out too thick.
- Use freshly grated Parmesan from a wedge rather than the green canister for a sauce that melts smoothly instead of turning grainy.