Description
A comforting and creamy cafeteria-style noodle dish featuring tender egg noodles coated in a rich homemade white sauce seasoned with garlic, onion, and a hint of Parmesan cheese. Perfect for a quick and satisfying meal.
Ingredients
Scale
Pasta
- 8 oz egg noodles (or your preferred pasta)
Sauce
- 2 tablespoons butter
- 1/4 cup all-purpose flour
- 2 cups whole milk
- 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 and set aside.
- 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 form a roux, ensuring the mixture turns slightly golden and removes the raw flour taste.
- Add the milk: Gradually pour in the milk while stirring constantly to prevent lumps. Continue cooking and stirring the sauce until it thickens, approximately 5 minutes.
- Season the sauce: Stir in the garlic powder, onion powder, salt, and black pepper. Taste the sauce and adjust the seasoning to your preference.
- Combine the noodles: Add the cooked noodles to the skillet with the sauce and stir gently to coat the pasta evenly with the creamy sauce.
- Finish and serve: If desired, stir in the grated Parmesan cheese for enhanced flavor. Garnish with chopped fresh parsley before serving to add freshness and color.
Notes
- You can substitute egg noodles with any preferred pasta shape.
- For a lighter version, use low-fat or skim milk instead of whole milk, though the sauce will be less creamy.
- Adjust the seasoning and Parmesan to taste for desired richness.
- Serve immediately for best texture, as the noodles may absorb sauce and thicken when left to sit.
- Add vegetables like peas or mushrooms for variety and nutrition.
