noodles and cheese recipe

Written ByJenny Smyth Posted on
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The Best noodles and cheese recipe

I’m so excited to share with you my favorite noodles and cheese recipe that has become a staple in our household. This dish has a rich history, and its origins can be traced back to Italy, where it’s known as ‘fettuccine al formaggio.’ The combination of tender noodles, rich cheese, and savory flavors is simply irresistible.

I love how this recipe is easy to make and requires minimal ingredients, making it perfect for a quick weeknight dinner or a special occasion. My kids adore it, and I’ve even served it at family gatherings with great success. But what I think sets this recipe apart is the health benefits of using whole wheat noodles and a blend of cheddar and mozzarella cheese.

It’s a win-win situation for everyone involved! When I first started making this recipe, I was blown away by the simplicity of the ingredients and the ease of preparation. The key to this dish lies in the technique – you want to cook the noodles until they’re al dente, then top them with a mixture of melted cheese, herbs, and spices.

It’s essential to use high-quality ingredients to get the best flavor out of this dish. I’ve experimented with different types of cheese, herbs, and spices over the years, but the classic combination remains my favorite. One thing that sets this recipe apart from other pasta dishes is the way it makes you feel.

When you take your first bite, you’ll notice how satisfyingly filling it is – yet somehow still light enough not to feel guilty about enjoying another helping (or two). My family loves when I make this recipe because we all know exactly what to expect: a comforting bowl of goodness that never fails to hit the spot.

Creamy Stovetop Noodles and Cheese

4.9 from 1686 votes

A quick and comforting stovetop macaroni and cheese made with tender egg noodles and a rich, creamy cheddar sauce. This one-pot recipe is perfect for a weeknight dinner and comes together in under 30 minutes.

Prep Time10 mins
Cook Time15 mins
Resting Time0 mins
Total Time25 mins
Servings: 4Cuisine: InternationalCalories: 480 kcal

🥘Ingredients

For the Noodles

8 oz (225g) wide egg noodles
1 tbsp salt (for pasta water)

For the Cheese Sauce

2 tbsp unsalted butter
2 tbsp all-purpose flour
2 cups whole milk, warmed
1/2 tsp salt
1/4 tsp black pepper
1/4 tsp paprika
1/8 tsp cayenne pepper (optional)
2 cups (8 oz) sharp cheddar cheese, freshly shredded
1/4 cup grated Parmesan cheese

👨‍🍳Directions

1Fill a large pot with water and add 1 tablespoon of salt.
2Bring the water to a rolling boil over high heat, then add the egg noodles and cook according to package directions until al dente, typically 6 to 8 minutes.
3Drain the noodles in a colander and set them aside.
4While the noodles cook, melt the butter in a medium saucepan over medium heat.
5Once the butter is fully melted and bubbling, whisk in the flour and cook for 1 minute, stirring constantly, until the mixture is smooth and lightly golden.
6Slowly pour in the warmed milk while whisking continuously to prevent lumps.
7Continue to cook over medium heat, whisking often, until the sauce thickens enough to coat the back of a spoon, about 3 to 5 minutes.
8Reduce the heat to low and stir in the salt, black pepper, paprika, and cayenne if using.
9Add the shredded cheddar and Parmesan cheeses a handful at a time, stirring until each addition is fully melted and the sauce is smooth and creamy.
10Add the drained noodles to the saucepan with the cheese sauce and stir gently until all the noodles are evenly coated.
11Serve immediately while hot and creamy, garnished with extra black pepper or chopped parsley if desired.

🔧Equipment

Large pot
Colander
Medium saucepan
Whisk
Measuring cups and spoons
Cheese grater

📊Nutrition Facts (per serving)

🔥Calories: 480 kcal🧈Total Fat: 24g💛Saturated Fat: 14g❤️Cholesterol: 85mg🧂Sodium: 720mg🌾Total Carbs: 42g🥦Dietary Fiber: 2g🍬Sugars: 6g🥩Protein: 22g

📝Notes

For best results, shred the cheese from a block rather than using pre-shredded cheese, which contains anti-caking agents that can make the sauce grainy. You can substitute sharp cheddar with Gouda or Monterey Jack for a different flavor.

Watch Video Of How Creamy Stovetop Noodles and Cheese Works

This recipe has been a staple in our household for years, and its simplicity makes it perfect for any occasion – whether it’s a quick weeknight dinner or a special gathering with friends and family. One thing I love about this dish is that it stores beautifully; leftovers keep well for up to 5 days when refrigerated.

Simply reheat them in the oven or microwave until hot through before serving. The best part?

It reheats just as well as freshly cooked pasta – no fuss required!

❓ Frequently Asked Questions About Creamy Stovetop Noodles and Cheese

Q: What type of noodles should I use for this recipe?

A: For this recipe, you’ll want to use fettuccine or other long, flat noodles made from whole wheat or a blend of wheat and other grains. Avoid using spaghetti or angel hair as they won’t hold up well under the weight of the cheese sauce.

Q: Can I use different types of cheese?

A: Yes! While cheddar and mozzarella are my go-to cheeses for this recipe, you can experiment with other varieties like parmesan, provolone, or even goat cheese if you prefer a tangier flavor.

Q: How do I ensure my noodles aren’t overcooked?

A: To prevent overcooking your noodles, make sure to check on them frequently during cooking. If you’re unsure whether they’re done al dente (still slightly firm in the center), try biting into one – if it yields easily but still has some bite left in it, they’re perfect.

Q: Can I prepare this dish ahead of time?

A: Absolutely! You can cook your noodles up to 24 hours in advance and store them in an airtight container in the fridge until ready to assemble the final dish.

Q: What’s the best way to store leftover noodles?

A: Store any leftover noodles in an airtight container at room temperature for up to 3 days or refrigerate them for longer-term storage (up to 5 days).

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