Creamy Cafeteria Noodles (Printable)
Tender egg noodles in a rich, savory cream sauce with onions and Parmesan
# 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 generously 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 finely 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 with no lumps remaining. 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 in 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 Advice:
01 -
- It delivers that nostalgic cafeteria magic but tastes exponentially better because you control every single ingredient.
- The sauce clings to every noodle like a warm blanket, and it reheats beautifully the next day without turning grainy or separating.
02 -
- Adding the cheese off the heat prevents it from seizing and turning gritty, which is a mistake I made early on and one that is entirely avoidable.
- Gradually whisking the liquid into the roux is the single most important technique for a lump free sauce, so pour slowly and whisk aggressively.
03 -
- Reserve pasta water before draining because that starchy liquid is the easiest way to adjust sauce consistency without diluting flavor.
- Grate your own Parmesan from a wedge rather than using the green can, and the difference in how smoothly it melts will be immediately obvious.