Slow Cooker White Queso
Slow Cooker Creamy Cafeteria Noodles is a nostalgic and comforting dish reminiscent of classic school lunches. Made with tender egg noodles, rich Parmesan cheese, and a creamy sauce, this easy slow-cooker recipe is perfect for busy weeknights or when you crave a warm, satisfying meal.
Ingredients
- 12 oz egg noodles: Cooked until al dente they form the base of the dish.
- 2 cups chicken broth: Adds flavor and moisture to the noodles.
- 1 cup heavy cream: Provides a rich creamy texture.
- 1/2 cup grated Parmesan cheese: Adds a nutty salty flavor.
- 1 tablespoon butter: Enhances richness and smoothness.
- 1/2 teaspoon garlic powder: Adds subtle aromatic warmth.
- 1/2 teaspoon onion powder: Complements the garlic and adds a hint of sweetness.
- Salt and pepper to taste: Essential for seasoning.
- Chopped parsley for garnish optional: Adds freshness and color.
Instructions
- Cook the egg noodles according to the package instructions until al dente; 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; season with salt and pepper to taste.
- Serve hot, garnished with chopped parsley if desired.
Notes
For a heartier version, add cooked shredded chicken or ham. To lighten the dish, you can substitute half-and-half for heavy cream. Add steamed peas or sautéed mushrooms for extra texture and flavor.
Nutrition
Calories: 350kcal
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