Description
Cafeteria Noodles are a creamy, comforting pasta dish featuring tender egg noodles coated in a flavorful homemade roux-based sauce. Enhanced with garlic and onion powders, seasoned with salt and pepper, and optionally enriched with Parmesan cheese and parsley garnish, this quick and easy recipe makes a perfect family-friendly meal in just 20 minutes.
Ingredients
Scale
Pasta
- 8 oz egg noodles (or your preferred pasta)
Sauce
- 2 tablespoons butter
- 1/4 cup all-purpose flour
- 2 cups milk (whole milk for creaminess)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt (adjust to taste)
- 1/4 teaspoon black pepper
- 1/4 cup grated Parmesan cheese (optional, for added flavor)
Garnish
- 1 tablespoon chopped fresh parsley (optional)
Instructions
- Cook the noodles: Cook the egg noodles according to the package instructions until al dente. Drain the noodles well and set aside to prepare the sauce.
- Make the sauce: In a large skillet or saucepan, melt the butter over medium heat. Add the flour and stir continuously for 1-2 minutes to create a roux, which acts as the thickening base for the sauce.
- Add the milk: Slowly pour in the milk while stirring constantly to prevent lumps. Continue to cook and stir the mixture for about 5 minutes, until the sauce thickens to a creamy consistency.
- Season the sauce: Stir in the garlic powder, onion powder, salt, and black pepper. Taste the sauce and adjust seasoning accordingly to ensure a balanced flavor.
- Combine the noodles: Add the cooked noodles directly into the skillet with the sauce. Stir thoroughly to coat each noodle evenly with the rich, creamy sauce.
- Finish and serve: Optionally, mix in the grated Parmesan cheese to enrich the flavor. Garnish the dish with chopped fresh parsley before serving to add a fresh, colorful touch.
Notes
- For a richer sauce, use whole milk, but you can substitute with 2% milk if preferred.
- Adjust salt and spices to your taste preference as the Parmesan cheese adds additional saltiness.
- Feel free to use any pasta shape you like, though egg noodles work best for a creamy coating.
- To make it gluten-free, substitute all-purpose flour with a gluten-free flour blend for the roux.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop or microwave.
