Creamy Cheese Noodles Recipes

CREAM CHEESE NOODLES

Steps:

• In a large saucepan, melt butter over medium heat. Add garlic and cook 1 minute.
• Add cream cheese and reduce heat to low. Stir until cream cheese is about half melted.
• Add milk and continue to cook and stir until smooth.
• Stir in salt and both peppers.
• Remove from heat and stir in pasta.

CREAMY NOODLES

Steps:

• Cook spaghetti according to package directions. Meanwhile, in a large saucepan, saute garlic in 1 tablespoon butter for 1 minute. Add the cream cheese, sour cream, milk, salt, onion powder, Cajun seasoning, pepper and remaining butter. Cook and stir over low heat just until smooth (do not boil). Remove from the heat. , Drain spaghetti; toss with cream sauce. Sprinkle with parsley.

EASY CREAM CHEESE NOODLES

Steps:

• In a large pot, cook the pasta in salted water according to the package instructions. Before draining, dip out 1/2 cup of pasta water and set aside. Drain the pasta and set aside.
• Return the pasta pot to the heat over medium low and add the reserved pasta water and the cubed cream cheese. Whisk together until the cream cheese has melted and the sauce is smooth. Add the garlic powder. Add salt and pepper to taste.
• Add the pasta back to the pot and toss to coat. Serve immediately.

CREAMY PARMESAN NOODLES

Steps:

• In a small bowl, combine the cream cheese, 2 tablespoons butter, parsley, basil and lemon-pepper. Stir in water; keep warm. , In a saucepan, saute garlic in remaining butter for 1 minute or until golden brown. , Place noodles in a serving bowl; top with garlic mixture. Sprinkle with half of the Parmesan cheese; toss lightly. Spoon cream sauce over noodles and sprinkle with remaining Parmesan cheese. Garnish with parsley if desired.

CREAMY NOODLES

Steps:

• In large saucepan, melt butter and add flour to make a roux. Whisk in half n half and soup.
• Add cream cheese, soup base, pepper, parsley and Jane's salt.
• Cook on med-low, stirring until thickened. If it gets to thick, add some milk to thin.
• When thickened, add drained noodles and mix together.
• Pour into a greased 11 x 7 casserole.
• Bake at 350 for about 25 minutes.

CREAMY GROUND BEEF AND NOODLES

Steps:

• Bring a large pot of lightly salted water to a boil. Add noodles and cook until tender, about 7 minutes. Drain.
• Meanwhile, place ground beef into a large skillet over medium-high heat. Season with onion powder, garlic powder, salt and pepper; cook and stir until evenly browned, 5 to 7 minutes. Drain off grease.
• Stir the cream cheese and cream of mushroom soup into the ground beef until well blended, about 5 minutes. Mix in the drained noodles and corn. Stir in evaporated milk to reach your desired consistency, about 5 minutes. Top with mozzarella cheese and cook until melted, about 5 minutes more.

BASIC CREAMY CHEESE SAUCE

Steps:

• Melt butter in heavy saucepan on top of stove.
• Add flour and stir until well mixed and bubbly being careful not to scorch.
• Remove from heat and add milk; stirring until well blended.
• Return sauce to heat and bring to a boil, stirring constantly.
• Reduce heat, add shredded cheese and parmesan and cook until cheese melts and there is no taste of raw starch.
• Add salt and pepper to taste.

QUICK AND EASY PARMESAN NOODLES

Steps:

• Bring a large pot of lightly salted water to a boil. Cook bow-tie pasta at a boil, stirring occasionally, until cooked through yet firm to the bite, about 12 minutes; drain and return pasta to pot.
• Melt butter in a small saucepan over low heat; add cream and garlic cloves. Simmer until heated through, 2 to 3 minutes. Remove and discard garlic cloves. Stir cream sauce into bow-tie pasta; season with black pepper. Add Parmesan cheese; toss until cheese melts.