Creamy Cafeteria Noodles (Printable)
Tender egg noodles in a rich, creamy Parmesan sauce with onions and garlic.
# What You 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 wide egg noodles and cook according to package directions until al dente. Drain in 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 about 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 no lumps remain. 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 has 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 seasoning with additional salt or pepper as needed.
07 - Serve immediately, garnished with chopped fresh parsley and extra Parmesan cheese if desired.
# Expert Tips:
01 -
- It tastes like a hug from someone who actually likes you, with a velvety sauce that coats every noodle without being heavy.
- The ingredient list is embarrassingly simple, yet the result tastes like you spent all afternoon stirring.
02 -
- Add the milk gradually and whisk constantly or you will end up with lumpy sauce that no amount of stirring can fix.
- Do not overcook the noodles before adding them to the sauce, because they will continue to soften as they sit.
03 -
- Warm the milk slightly before whisking it into the roux and it will blend smoother with fewer lumps.
- Grate your own Parmesan from a block rather than using the pre-shredded kind, which contains anti-caking agents that make the sauce grainy.