medium egg noodles (about 6 cups)
butter or margarine
grated parmesan cheese
freshly ground pepper
Cook noodles ad
directed on package. While noodles are cooking, heat butter over
water bath in chafing dish until melted. Stir in cream, ¾ cup
parmesan cheese and salt. Heat, stirring occasionally, until smooth.
Drain noodles; toss with cream mixture until evenly coated. Serve
with parmesan cheese and pepper.
(4 oz.) cream cheese
noodles (enough for group)
heavy whipping cream
salt (to season noodles)
your oven to 450°
Use your large pot. Fill the pot with water, about 3/4 full. Add
salt to the water, place pan on high heat and bring to a boil.
When water is boiling, slowly add pasta and cook until it reaches
the al-dente stage (soft, but not soggy).
Turn off heat and allow noodles to sit in water until they are ready
to be served.
In a large saucepan, melt the butter over medium heat. Watch this
carefully! Do not let the butter burn.
Soften your cream cheese in the microwave for about 30-40 seconds so
that it will melt in the saucepan more easily.
Add the cream cheese to the butter and mix until smooth. Then, add
flour. Mix with a wire whisk until a paste forms. Allow flour paste
to cook for about 30 seconds.
Add 1/2 c. heavy whipping cream and whisk until smooth. Then add 3/4
c. of the milk. Stir until smooth and allow to cook for 1 minutes,
or until mixture thickens slightly.
Add grated parmesan cheese to sauce and stir until melted. Then, add
the final 1/2 c. of whole milk. Stir until everything is smooth and
combined. Serve over warm (drained) pasta and eat!