These easy Cheesy Cafeteria Noodles are made with tender egg noodles, chicken broth and three kinds of cheese for a creamy, nostalgic comfort food side dish.
From the recipe collection of Tara Ippolito
If you remember those super soft, cheesy noodles from school cafeterias, buffets or family style restaurants, this recipe is going to bring you right back. They’re just like my Viral Cafeteria Noodles but better!
The best part is that the noodles cook directly in the broth, soaking up all that flavor while releasing starch that helps create a thick, creamy sauce. Add three kinds of cheese and a little butter, and you’ve got an easy side dish everyone will love.
Why You’ll Love It
- Easy to make: Everything comes together in one pot with simple ingredients.
- Super cheesy: Velveeta, sharp cheddar and cream cheese make these incredibly creamy and flavorful.
- Nostalgic: They have that classic cafeteria-style comfort food feel.
- Family friendly: These are mild, creamy and perfect for both kids and adults.
Ingredients
Here is everything you’ll need to make this delicious recipe. You can find the full ingredients list along with measurements and instructions on the recipe card below.
- Wide Egg Noodles: The perfect soft and tender noodle for soaking up the cheesy sauce.
- Chicken Broth: Cooks the noodles while adding much more flavor than plain water.
- Chicken Bouillon: Boosts the savory chicken flavor and gives the noodles that classic cafeteria style taste.
- Butter: Adds richness and helps make the finished noodles silky and creamy.
- Velveeta: Melts beautifully and gives the sauce that smooth, nostalgic cheesy texture.
- Sharp Cheddar Cheese: Adds a stronger, more traditional cheese flavor to balance out the Velveeta.
- Cream Cheese: Adds extra creaminess and a little tang while helping thicken the sauce.
- Garlic Powder: Adds a subtle savory flavor without overpowering the cheese.
- Black Pepper: Adds just a little warmth and seasoning.
- Salt: Enhances all the flavors and can be added to taste depending on how salty your broth and bouillon are.
How to Make It
Heres how to make these delicious noodles. You can find the full ingredients list along with instuctions on the recipe card below.
- Add the chicken broth and chicken bouillon to a large pot and bring it to a boil. Add the egg noodles and stir them into the broth. Don’t worry if all of the noodles aren’t submerged. As they soften, continue stirring them frequently so they cook evenly and settle into the broth. Cook the noodles according to the package directions until they’re tender. Keep an eye on them and stir often as the broth reduces. Once the noodles are cooked, lower the heat and add the butter, Velveeta and softened cream cheese.
- Stir until the cheeses are completely melted and everything is smooth and creamy. Add the freshly shredded sharp cheddar cheese, garlic powder and black pepper. Stir until the cheddar has melted and the noodles are coated in a thick, creamy cheese sauce. Taste and add salt only if needed. Let the noodles sit for a couple of minutes before serving so the sauce can thicken slightly. Garnish with parsely, serve warm and enjoy!
Pro Tips
- Don’t add extra broth just because the noodles aren’t submerged. They will soften and settle into the broth as they cook.
- Stir the noodles frequently while they’re cooking so everything cooks evenly.
- Use freshly shredded cheddar instead of pre-shredded cheese for the smoothest sauce.
- Keep the heat low when adding the cheese so the sauce stays creamy.
- The noodles will continue to absorb the sauce as they sit, so it’s okay if they initially look a little saucy.
- Taste before adding salt because the chicken broth, bouillon, Velveeta and cheddar already contain quite a bit.
Variations
- Different Cheese: Swap the sharp cheddar for mild cheddar, Colby Jack or Monterey Jack.
- Extra Cheesy: Add a little additional cheddar at the end if you want an even stronger cheese flavor.
- Garlic Parmesan: Add grated Parmesan and a little extra garlic powder.
- Add Chicken: Stir in shredded rotisserie chicken to turn these noodles into an easy meal.
- Add Vegetables: Peas or broccoli would be easy additions.
Storage & Reheating
Store leftover cheesy cafeteria noodles in an airtight container in the refrigerator for up to 3–4 days.
The noodles will absorb more of the sauce as they sit, so they’ll be thicker when reheated. Add a splash of chicken broth or milk before reheating to loosen the sauce.
Reheat them gently in the microwave or in a saucepan over low heat, stirring occasionally until warmed through.
Other Egg Noodle Recipes
What is is about egg noodles that makes them so darn good? I've rounded up all my best Egg Noodle Recipes so you can find them easily in one place. I highly recommend these Crockpot Chicken & Noodles. Its one of the best!
Cheesy Cafeteria Noodles Recipe
Ingredients
- 4 Cups Chicken Broth
- 1 teaspoon Chicken Bullion
- 12 Oz Wide Egg Noodles
- ¼ teaspoon Black Pepper
- ½ teaspoon Garlic Powder
- 4 Oz Velveeta, cubed
- 2 Oz Cream Cheese, cubed
- 4 Tbs Butter, sliced
- 1.5 Cups Cheddar Cheese, hand shredded
Instructions
- Add the chicken broth and chicken bouillon to a large pot and bring it to a boil. Add the egg noodles and stir them into the broth. Don’t worry if all of the noodles aren’t submerged. As they soften, continue stirring them frequently so they cook evenly and settle into the broth. Cook the noodles according to the package directions until they’re tender. Keep an eye on them and stir often as the broth reduces.
- Once the noodles are cooked, lower the heat and add the butter, Velveeta and softened cream cheese. Stir until the cheeses are completely melted and everything is smooth and creamy.
- Add the freshly shredded sharp cheddar cheese, garlic powder and black pepper. Stir until the cheddar has melted and the noodles are coated in a thick, creamy cheese sauce. Taste and add salt only if needed.
- Let the noodles sit for a couple of minutes before serving so the sauce can thicken slightly. Garnish with parsely, serve warm and enjoy!
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