Egg Noodles With Cheese Recipes

POLISH NOODLES (COTTAGE CHEESE AND NOODLES)

Steps:

• Melt butter in a saucepan over medium heat. Cook and stir onion in melted butter until softened, 7 to 10 minutes.
• Bring a large pot of lightly salted water to a boil. Cook egg noodles in the boiling water, stirring occasionally until cooked through but firm to the bite, about 5 minutes. Drain and return to the pot.
• Stir butter and onion mixture, cottage cheese, sour cream, sea salt, and black pepper into the noodles. Place the pot over medium heat; cook and stir until heated through and warm, 5 to 8 minutes.

BUTTERED NOODLES WITH EGGS AND PARMESAN CHEESE

Steps:

• Cook noodles in a large pot of lightly salted water until al dente.
• While the pasta is cooking, place the eggs, grated cheese, parsley, salt and pepper into a mixing bowl and beat with a whisk until well combined.
• When the noodles are almost cooked, melt the butter in a large nonstick skillet over medium heat.
• Quickly drain the pasta and add it to the skillet.
• Toss briefly to coat it with the butter.
• Add the egg mixture to the skillet and using a flat wooden spoon, mix quickly together for less than a minute until the eggs and noodles become creamy and thick.
• Do not cook the eggs too long or they will scramble and ruin the dish.
• Serve immediately.

CHEESY EGG NOODLES

Steps:

• Pre-heat your oven to 350 °F.Cook your pasta according to the instructions on the bag. Drain and place in a greased medium sized casserole dish.
• Cook your pasta according to the instructions on the bag. Drain and place in a greased medium sized casserole dish.
• Place the butter in a sauce pan and heat it until it's melted, then stir in the flour.
• Add in a very, VERY small amount of milk. Just enough to mix it in. Keep adding a small bit of milk at a time, constantly stirring, until you have added it all and the mixture is smooth.
• Add in 2 cups of the shredded cheese, stirring to melt it in completely.
• Once the cheese has melted and the sauce has thickened, pour over the noodles in the casserole. Top with the remaining cup of cheddar cheese.
• Bake covered in the oven for 20-25 minutes, then uncover and let the cheese melt and brown for another 10-15 minutes. Serve and enjoy!

EASY BUTTERED EGG NOODLES WITH PARMESAN RECIPE

Steps:

• Cook noodles in a pot of salted boiling water according to package directions. Reserve 2 tablespoons of the pasta water in small bowl, then drain and return to pot.
• Toss noodles with the butter, Parmesan, parsley and reserved pasta water until the butter is melted and noodles are evenly coated. Season with salt and pepper to taste and serve warm.

KETO NOODLES - LOW CARB EGG NOODLES

Steps:

• In a bowl, beat egg yolks and cream cheese. Add parmesan and mozzarella. Continue beating with a mixer. Sprinkle spices. Continue mixing well.
• In a parchment lined sheet pan, evenly spread egg and cheese mixture. Flatten with a spatula or back of a spoon.
• Place sheet pan in a preheated oven at 475°F and lower heat to 350°F. Bake for 5 to 8 minutes. Watch closely as you need to avoid overcooking. If small bubbles start to appear, lower heat to 300°F and continue baking for 2 to 3 minutes until all sides and center are done. (You can test for doneness just like testing a cake with a toothpick, if you wish).
• Allow to cool at room temperature for 10 to 15 minutes before slicing. Slice according to desired size, using a knife or pizza cutter. Serve with sauce, if desired.

PARMESAN HERBED NOODLES

Steps:

• In a small saucepan, cook noodles according to package directions; drain. Add the remaining ingredients and toss to coat.

EGG NOODLE CASSEROLE WITH ITALIAN CHEESE

Steps:

• Cook the noodles in salted water according to package directions, minus 2 minutes.
• Heat oven to 350 degrees.
• Saute the chopped onions and garlic in the oil for a minute over medium heat.
• Mix the Worcestershire, Tabasco, cottage cheese, sour cream, salt, and pepper together in a small bowl, then add onions and garlic.
• Drain the noodles, running cold water over them, then toss immediately in a large bowl with melted butter and all the other ingredients.
• Pour noodles into a casserole dish, sprinkle paprika on top and bake uncovered for 20 minutes.

BUTTER AND CHEESE NOODLES(MAKARONIA)

Steps:

• Bring 4 quarts of water to a boil in a large saucepan. Add 1/2-1 tbls. of the salt and the pasta. Cook until al dente, 5-7 minutes(until it still has a little bite to it-not too soft). Drain.
• In a large saute pan, melt butter over medium hight heat. Add the pasta and 3 tbls. grated cheese.
• Season with salt and pepper to taste and toss.
• Top with remaining cheeses and serve hot. Enjoy! Opa!

EGG NOODLES WITH CHEESE

Steps:

• Cook the noodles in boiling salted water until tender. Drain and reserve 1/4 cup of the cooking liquid. Return the noodles to the pot. Add salt and pepper to taste, nutmeg, butter and the reserved cooking liquid. Add the cheese. Toss well to blend over medium heat. Serve immediately.

MOM'S EGG NOODLE MAC & CHEESE

Steps:

• Boil salted water for noodles. Cook noodles per package directions.
• While noodles boil, Create a bechemel (white suace) sauce by adding equal parts flour and butter (a roux)to a sauce pan. Cook on low heat until the butter is completely melted and the flour is cooked (cooking the flour gets rid of the raw flour taste int he sauce) - about 5 minutes. Do not let the roux brown (still edible, not very pretty in mac & cheese).
• Add milk slowly. Cook over medium heat until sauce begins to thicken. Add cheese and stir until melted. Add salt and pepper to taste. If you do not like pepper flecks in your cheese sauce, use white pepper.
• Mix noodles and cheese sauce together, and put in a lasagna pan. Top with handful of Panko breadcrumbs.
• Bake at 350 until top is crusty, about 45 minutes - an hour.
• makes 16 servings. Freezes in portions extremely well.