Slow Cooker Creamy Cafeteria Noodles
Slow Cooker Creamy Cafeteria Noodles are a nostalgic, comforting dish that brings back the simple pleasures of childhood lunches. With tender egg noodles coated in a rich, creamy sauce, this easy-to-make recipe is perfect for busy weeknights and is sure to be a hit with both kids and adults alike.
Ingredients
- 12 oz egg noodles
- 2 cups chicken broth
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1 tablespoon butter
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and pepper to taste
- Chopped parsley for garnish optional
Instructions
- Cook the egg noodles according to package instructions until al dente, then drain and set aside.
- In the slow cooker, combine chicken broth, heavy cream, butter, garlic powder, and onion powder.
- Add the cooked noodles to the slow cooker and mix well to combine.
- Cook on low for 2-3 hours, stirring occasionally to ensure the noodles are well coated with the creamy mixture.
- About 15 minutes before serving, stir in the grated Parmesan cheese and season with salt and pepper to taste.
- Serve hot, garnished with chopped parsley if desired.
Notes
For added protein, consider mixing in cooked shredded chicken or ham. For a spicier kick, add red pepper flakes. You can also substitute half-and-half for a lighter version or toss in steamed peas or sautéed mushrooms for extra flavor and texture.
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