Creamy Cafeteria Noodles (Printer-Friendly)
Tender noodles in rich Parmesan cream 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 Steps:
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 and stir constantly for 1 minute to form a smooth roux, cooking out the raw flour taste.
04 - Gradually whisk in the milk and broth, stirring until completely smooth. Bring the mixture to a gentle simmer and cook for 3 to 4 minutes, stirring occasionally, 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 noodles to the skillet and toss gently to coat them evenly in the sauce. Taste and adjust seasoning as needed. Serve immediately, garnished with fresh parsley and additional Parmesan cheese if desired.
# Expert Hints:
01 -
- It captures that nostalgic cafeteria magic but tastes exponentially better because you control every ingredient.
- The sauce comes together with everyday pantry staples, so you can satisfy a comfort food craving without a grocery run.
02 -
- Adding the milk too quickly to the roux will create lumps that are nearly impossible to smooth out, so pour gradually and whisk aggressively.
- Reserving a splash of pasta water before draining gives you a starchy safety net to loosen the sauce if it thickens too much while sitting.
03 -
- 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 into the sauce.
- Keep the heat at medium or slightly below when making the sauce, because patience yields a silkier result than cranking up the flame and scorching the bottom.