Creamy Dreamy Noodles

Follow the package instructions for preparing the egg noodles. The cheese sauce for this recipe should be cooked at the same time the egg noodles are boiling, so that everything is ready at once.

In a medium-sized saucepan, add butter over low heat. When butter is melted, slowly whisk in flour to form a roux (mixture will be thick). Pour cream into roux a few tablespoons at a time, whisking constantly. Do not leave the sauce unattended! Continue to pour in all of the cream and the milk. Bring heat up to medium and add grated cheese a few handfuls at a time, stirring constantly to avoid clumps. Add salt and pepper to taste; I feel it needs a generous amount of both. When noodles have finished cooking, drain the water out and then pour the cheese sauce over the noodles. Stir well, serve and dig in!

The beauty of this recipe is that you could use virtually any cheese you like. My favorites are cheddar and fontina (fontina’s texture adds to the creaminess!), but you could use Monterey jack, gruyere, mozzarella, or even grab a bag of ready-to-use shredded cheese if you’re short on time.

A helpful tip when reheating leftovers is to avoid using the microwave, as I’ve found the sauce to separate and become lumpy. For best results, reheat the noodles on the stovetop with a few drops of milk or water added to return it to its glorious creamy state.