Alright, picture this: after a long school day, the cafeteria line would serve up these simple, no-fuss noodles that somehow tasted like a warm hug wrapped in a plate. The kind of dish that’s a little plain on the surface but surprisingly comforting once you dig in. I remember those soft strands coated in buttery, salty goodness, with just a hint of pepper or maybe a dash of cheese if you were lucky. Today, I’m sharing my take on those classic cafeteria noodles—easy, nostalgic, and perfect for when you want something that feels like a cozy bowl of home without any fancy fuss.
Quick Facts
Yield: Serves 4
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Ingredients
For the Main Dish:
8 ounces egg noodles
3 tablespoons unsalted butter
1/2 teaspoon salt, plus more to taste
1/4 teaspoon freshly ground black pepper
For the Sauce / Garnish (optional):
1/4 cup grated Parmesan cheese
1 tablespoon chopped fresh parsley
A pinch of garlic powder or onion powder (if you want a little extra flavor)
How I Make It
Step 1:
First, bring a large pot of salted water to a boil. Add your egg noodles and cook until just tender—usually about 6 to 8 minutes. You’ll want to keep an eye on them and taste as you go so they don’t turn mushy. Drain and set aside, but save about a quarter cup of the cooking water for later.
Step 2:
In the same pot, melt your unsalted butter over medium heat. Once it’s bubbly and fragrant, stir in the salt and black pepper. This butter base is where the flavor magic really starts.
Step 3:
Add the drained noodles back to the pot and toss gently to coat every strand in that buttery goodness. If the noodles seem a bit dry, stir in a splash of the reserved pasta water—this creates a silky, smooth finish.
Step 4:
If you’re using, sprinkle in the grated Parmesan and mix again. It melts quickly, giving the noodles a subtle cheesy richness without overpowering the simplicity.
Step 5:
Finish things off with a sprinkle of chopped parsley for a fresh pop of color and flavor. Give everything one last toss, taste, and adjust seasoning if needed.
Step 6:
Serve warm and enjoy! These noodles shine best right out of the pot when they’re still silky and aromatic.
Variations & Tips
Swap egg noodles for bowtie or elbow macaroni if that’s what you have on hand.
For a bit of extra flavor, sauté a clove of minced garlic in the butter before adding noodles.
Add cooked peas or steamed broccoli for a simple veggie boost.
Use chicken broth instead of water for cooking noodles to deepen flavor.
Leftover noodles can be reheated with a splash of milk or water to revive their creaminess.
How I Like to Serve It
Cafeteria noodles are a low-key dinner hero—perfect alongside a crisp green salad or roasted chicken. In cooler months, they make a great side for braised meats or a bowl of soup, comforting and simple. When you’re craving that nostalgic warmth, just plate these noodles with a pat of butter and maybe some extra cheese—it’s like a little hug from my childhood.
Notes
Store leftovers in an airtight container in the fridge for up to 3 days.
Reheat gently on the stove or microwave, adding a splash of water or butter to keep noodles moist.
Closing: This recipe always works because it’s easy, approachable, and taps into that pure, simple comfort we all crave from a good bowl of noodles.
