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cheesy noodles Recipe

Cheesy Noodles

This creamy, cheesy noodles recipe is a quick and comforting dish perfect for weeknight dinners. Tender noodles are coated in a rich cheese sauce for a satisfying meal that everyone will love.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 persons
Course: Main Course
Cuisine: American
Calories: 430
Ingredients Equipment Method Notes

Ingredients
  

  • 320 grams dried egg noodles
  • 2 liters water
  • 1 tablespoon salt (for boiling water)
  • 30 grams unsalted butter
  • 30 grams all-purpose flour
  • 500 milliliters whole milk For a richer flavor, half-and-half or evaporated milk can be used.
  • 200 grams shredded sharp cheddar cheese
  • 30 grams grated Parmesan cheese
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon salt (for sauce)
  • 2 tablespoons chopped fresh parsley Optional, for garnish.

Equipment

  • 1 large pot for boiling noodles
  • 1 colander
  • 1 medium saucepan
  • 1 whisk
  • 1 wooden spoon

Method
 

  1. Bring 2 liters of water and 1 tablespoon of salt to a boil in a large pot. Add the egg noodles and cook according to package instructions, usually about 8 minutes, until al dente. Drain and set aside.
  2. While the noodles are cooking, melt the butter in a medium saucepan over medium heat. Add the flour and whisk constantly for 1-2 minutes until the mixture is bubbling but not browned.
  3. Slowly pour in the milk while whisking to avoid lumps. Cook and whisk for 3-4 minutes, until the sauce thickens.
  4. Lower the heat to low. Stir in the shredded cheddar and Parmesan cheese, garlic powder, black pepper, and ½ teaspoon of salt. Stir until the cheese is melted and the sauce is smooth.
  5. Add the drained noodles to the cheese sauce and stir gently to coat all the noodles evenly.
  6. Serve hot, garnished with chopped parsley if desired.

Notes

For a richer flavor, you can use half-and-half or evaporated milk instead of regular milk. Add cooked vegetables or chopped cooked chicken for a heartier version. Leftovers keep in the fridge for up to 3 days; reheat gently with a splash of milk.