Ingredients
(Serves 4–6 | Total time: 25 minutes)
• 8 oz (225g) wide egg noodles, uncooked
→ Why wide? Holds sauce better; won’t turn mushy
• 2½ cups low-sodium chicken or vegetable broth
→ Critical: Low-sodium prevents saltiness as liquid reduces
• ½ cup heavy cream (or whole milk for lighter version)
• ½ cup (1 stick) unsalted butter, cubed
→ Why unsalted? Lets you control salt level
• 4 garlic cloves, minced (or 1½ tsp garlic powder)
→ Pro tip: Mince garlic fine—it distributes evenly without harsh bites
• 1 cup freshly grated Parmesan cheese, plus extra for topping
→ Non-negotiable: Pre-shredded contains cellulose (anti-caking agent) that won’t melt smoothly
• Salt & black pepper to taste
• Optional grace notes:
→ Fresh parsley, finely chopped
→ Pinch of red pepper flakes
→ Squeeze of lemon after baking
(Equipment: 9×13″ baking dish, foil)
Step-by-Step Instructions
1. Prep with reverence
→ Preheat oven to 375°F (190°C). Lightly grease baking dish.
→ Critical: Grate Parmesan now—don’t skip this sacred step.
2. Unite in the dish
→ In baking dish, gently combine uncooked noodles, broth, cream, butter cubes, garlic, 1 cup Parmesan, salt, and pepper.
→ Stir just until noodles are submerged (no need to be perfect).
→ Do not add extra liquid—broth should barely cover noodles.
3. Bake with trust
→ Cover tightly with foil. Bake 15 minutes.
→ Remove foil. Gently stir—noodles will be al dente, sauce creamy.
→ Sprinkle extra Parmesan evenly over top.
→ Bake uncovered 5–10 minutes until:
✓ Noodles are tender (no hard center)
✓ Top is lightly golden with crispy cheese edges
✓ Sauce clings to noodles (not soupy)
4. Rest and honor
→ Let sit 5 minutes (sauce thickens; flavors marry).
→ Garnish with parsley, red pepper flakes, or a bright squeeze of lemon.