Description
Cafeteria Noodles is a comforting, creamy pasta dish made with simple ingredients like egg noodles, a buttery roux-based sauce, and mild seasonings. This quick and easy recipe delivers a rich, velvety sauce coating tender noodles, perfect for a cozy lunch or dinner that the whole family will enjoy.
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, for garnish)
Instructions
- Cook the noodles: Cook the egg noodles according to the package instructions until al dente. Drain and set aside to prevent overcooking.
- Make the roux: In a large skillet or saucepan, melt the butter over medium heat. Add the all-purpose flour and stir constantly for 1-2 minutes until the mixture forms a thick paste and the raw flour smell cooks off.
- Add the milk: Gradually pour in the milk while stirring continuously to prevent lumps. Continue cooking and stirring for about 5 minutes until the sauce thickens to a creamy consistency.
- Season the sauce: Stir in garlic powder, onion powder, salt, and black pepper. Taste the sauce and adjust the seasoning if needed to balance the flavors.
- Combine noodles and sauce: Add the cooked egg noodles to the skillet with the sauce. Stir thoroughly to coat all the noodles evenly with the creamy sauce.
- Finish and serve: Optionally, mix in grated Parmesan cheese for extra flavor and richness. Garnish the dish with chopped fresh parsley before serving to add freshness and color.
Notes
- Use whole milk for a creamier sauce, but you can substitute with 2% or skim milk for a lighter version.
- Parmesan cheese is optional but adds a nice savory depth; skip for a dairy-free or vegan version.
- Adjust seasoning according to your taste preferences, especially the salt and pepper.
- Be careful when making the roux to avoid browning or burning the flour; cook just until fragrant.
- Leftovers keep well refrigerated for up to 3 days and can be gently reheated on the stovetop.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
