Description
Creamy cafeteria noodles are a comforting side dish featuring tender egg noodles coated in a rich, buttery cream sauce. Simple ingredients come together for a nostalgic and satisfying meal.
Ingredients
- 12 oz egg noodles
- 4 tbsp butter
- 1/4 cup all-purpose flour
- 2 cups chicken broth
- 1 cup whole milk
- 1/2 cup heavy cream
- 1 tsp garlic powder
- 1 tsp onion powder
- Salt to taste
- Black pepper to taste
- 1/4 cup grated Parmesan cheese
- Fresh parsley for garnish (optional)
Instructions
- Cook the egg noodles according to package instructions until al dente. Drain and set aside.
- In a large skillet or saucepan, melt the butter over medium heat.
- Whisk in the flour and cook for 1–2 minutes to form a roux, stirring constantly.
- Slowly pour in the chicken broth while whisking to avoid lumps.
- Add the milk and heavy cream, continuing to whisk until smooth.
- Season with garlic powder, onion powder, salt, and black pepper.
- Cook the sauce for 5–7 minutes until it thickens.
- Stir in the Parmesan cheese until melted and smooth.
- Add the cooked noodles to the sauce and toss until evenly coated.
- Serve warm, garnished with fresh parsley if desired.
Notes
- You can substitute half-and-half for the heavy cream for a lighter version.
- Use vegetable broth instead of chicken broth if preferred.
- Add cooked chicken or vegetables to turn this into a main dish.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat with a splash of milk to loosen the sauce.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 320 kcal
- Sugar: 4 g
- Sodium: 520 mg
- Fat: 14 g
- Saturated Fat: 8 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 2 g
- Protein: 9 g
- Cholesterol: 45 mg
