Creamy Cafeteria Noodles (Printable)
Tender egg noodles in a rich, creamy Parmesan sauce with garlic and onions—a comforting classic ready in 30 minutes.
# 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 (optional)
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 instructions 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 another 30 seconds until fragrant.
03 - Sprinkle the flour over the onion mixture, stirring constantly for 1 minute to form a smooth roux and cook off 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, or until the sauce has slightly thickened.
05 - Stir in the heavy cream, salt, 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 cooked egg noodles to the skillet, tossing gently to coat them evenly with the cream sauce. Taste and adjust seasoning with additional salt and pepper as needed.
07 - Serve immediately, garnished with chopped fresh parsley and extra Parmesan cheese if desired. Pairs well with steamed green beans or a simple green salad.
# Expert Suggestions:
01 -
- It comes together in about thirty minutes with ingredients you probably already have sitting in your fridge and pantry.
- The sauce clings to every noodle like a warm blanket, delivering that nostalgic cafeteria comfort without the soggy mystery factor.
02 -
- Add the milk and broth gradually in a slow stream while whisking or you will end up with a lumpy sauce that no amount of stirring can save.
- Do not let the sauce reach a hard boil after adding the cream and cheese because it can break and become grainy instead of silky.
03 -
- Cook the noodles one minute less than the package says because they will continue softening once you fold them into the warm sauce.
- Freshly grated Parmesan melts into the sauce far more smoothly than the pre-shredded kind in the green can, which contains anti-caking agents that fight against creaminess.