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cheesy noodles recipes

This cheesy noodles recipe is a comforting and easy-to-make dish that combines tender pasta with a creamy cheese sauce. Perfect for a quick weeknight dinner or a cozy meal anytime, these cheesy noodles are sure to satisfy cheese lovers of all ages.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Main Course
Cuisine American
Servings 4 People
Calories 450 kcal

Equipment

  • 1 Large pot
  • 1 Colander
  • 1 Medium saucepan
  • 1 Stirring spoon
  • 1 set Measuring cups and spoons
  • 1 Whisk
  • 1 Serving dish

Ingredients
  

  • 12 ounces elbow macaroni
  • 2 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour
  • 2 cups milk
  • 2 ½ cups shredded sharp cheddar cheese
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • to taste Salt
  • to taste Pepper
  • ½ cup grated Parmesan cheese
  • chopped parsley for garnish Optional

Instructions
 

  • Bring a large pot of salted water to a boil. Add the elbow macaroni and cook according to package instructions until al dente. Drain the pasta in a colander and set aside.
  • In a medium saucepan over medium heat, melt the butter. Once melted, whisk in the flour to create a roux, cooking for 1-2 minutes until golden.
  • Gradually add the milk, whisking continuously to prevent lumps. Continue to cook until the mixture thickens, about 5-7 minutes.
  • Reduce the heat to low, and stir in the shredded cheddar cheese, garlic powder, onion powder, salt, and pepper. Stir until the cheese is completely melted and the sauce is smooth.
  • Combine the cooked macaroni with the cheese sauce, stirring well to coat all the noodles evenly.
  • Sprinkle the grated Parmesan cheese over the top and mix well. If desired, transfer the cheesy noodles to a serving dish or individual plates.
  • Garnish with chopped parsley, if using, before serving.

Notes

Feel free to add cooked vegetables, such as broccoli or peas, for extra nutrition and flavor.
You can use different types of cheese based on your preference. Mozzarella or creamy Gouda also work well in this dish.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop, adding a splash of milk if necessary.