Creamy Cafeteria Noodles (Printable Version)
Tender egg noodles in a rich Parmesan cream sauce, ready in 30 minutes for a comforting vegetarian main dish.
# 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
# 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 mixture, stirring constantly for 1 minute to form a smooth roux and cook out 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 slightly thickens.
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 sauce. Taste and adjust seasoning as needed.
07 - Serve immediately, garnished with chopped fresh parsley and additional Parmesan cheese if desired. Pairs well with steamed green beans or a simple green salad.
# Expert Insights:
01 -
- It takes exactly one pot of water and one skillet, which means cleanup is almost embarrassingly easy.
- The sauce is rich and velvety without needing anything fancy or expensive from the grocery store.
02 -
- Add the milk slowly and whisk continuously or you will end up with flour lumps that no amount of stirring can fix later.
- The sauce will look a bit thin right before you add the cheese, but trust the process because the Parmesan pulls it all together.
03 -
- Cook the noodles one minute less than the package says because they will continue soaking up sauce after you mix them in.
- Serve this immediately because the sauce thickens as it sits and it is never quite as magical after refrigeration.