This post may contain affiliate links. See my privacy policy for details.
This recipe combines three of my favourite things; cheese, eggs, and noodles. Talk about a taste-bud sensation! These cheesy egg noodles definitely hold a special place in my heart because they remind me of my childhood and they’re a big hit with the kids too. If you haven’t tried them yet, you’re about to find out why!
This cheesy egg noodle recipe goes perfectly with almost any meal or even on its own as a quick snack on the go. There are lots of more complicated pasta recipes around, but this one is as simple and as equally satisfying as it gets! And let me tell you, I’m all about simplifying things in the kitchen when life is busy!
How to make Cheesy Egg Noodles
- Pre-heat your oven to 350 °F. Cook your pasta according to the instructions on the bag. Drain and place in a greased medium sized casserole dish.
- Cook your pasta according to the instructions on the bag. Drain and place in a greased medium sized casserole dish.
- Place the butter in a saucepan and heat it until it’s melted, then stir in the flour.
- Add in a very, VERY small amount of milk. Just enough to mix it in. Keep adding a small bit of milk at a time, constantly stirring, until you have added it all and the mixture is smooth.
- Add in 2 cups of the shredded cheese, stirring to melt it in completely.
- Once the cheese has melted and the sauce has thickened, pour over the noodles in the casserole. Top with the remaining cup of cheddar cheese.
- Bake covered in the oven for 20-25 minutes, then uncover and let the cheese melt and brown for another 10-15 minutes. Serve and enjoy!
How healthy are Cheesy Egg Noodles?
Okay, let’s be real here – they’re egg noodles covered in cheese, so they’re not exactly top of the health food chain, but they’re not unhealthy! Everything in moderation, right? Egg noodles are a great source of B vitamins like riboflavin, niacin, and folate, which help to convert the food you eat into energy and regulate your appetite. Oh, and they help with your eyesight too! Not to mention the abundance of health benefits associated with cheese, such as; calcium to keep your teeth and bones in top shape, blood clotting properties, and regulating your blood pressure.
Can I eat Egg Noodles on a Keto diet?
Egg noodles are pretty high in carbs and the same goes for the delicious cheesy variation; a cup of egg noodles contains about 40 grams of carbs. With that in mind, this cheesy egg noodles recipe is one to avoid if you’re on a low-carb or keto diet. But if carbs aren’t a no-go for you, cheesy egg noodles are a perfectly yummy side dish or snack to have when the hunger pangs hit! And they’re awesome for the kids too!
What can I serve Cheesy Egg Noodles with?
Whatever you like! You can let your imagination run wild on this one. Cheesy egg noodles literally go with anything. Personally, I love to add some vegetables like onions and crispy mushrooms to this recipe to beef it up a bit for a tasty quick fix. Cheesy egg noodles also go wonderfully as a side dish to a creamy chicken casserole – or any casserole really! As I said, the possibilities are endless!
Have you tried cheesy egg noodles before? I’d love to know your serving suggestions! It’s always nice to try something new!
More Quick & Easy Pasta Recipes For You To Try:
- Instant Pot Spaghetti: spaghetti in a pressure cooker, who’d have thought it?! A simple to make comfort food that you definitely need in your cookbook.
- Quick Chicken & Noodles: a quick and easy recipe that’s also useful for using up any leftover chicken!
- 10 Minute Egg Udon Noodles: one of our favourite “fast foods” at home! It’s guilt-free, super fast, and super adaptable for any picky eaters in your home (you can even make it gluten-free!).
Cheesy Egg Noodles
Ingredients
- 6 cups egg noodles. cooked to al dente
- 1/4 cup flour
- 1/4 cup butter
- 2 cups whole milk
- 3 cups sharp cheddar cheese divided
- salt and pepper to taste
Instructions
- Pre-heat your oven to 350 °F.Cook your pasta according to the instructions on the bag. Drain and place in a greased medium sized casserole dish.
- Cook your pasta according to the instructions on the bag. Drain and place in a greased medium sized casserole dish.
- Place the butter in a sauce pan and heat it until it’s melted, then stir in the flour.
- Add in a very, VERY small amount of milk. Just enough to mix it in. Keep adding a small bit of milk at a time, constantly stirring, until you have added it all and the mixture is smooth.
- Add in 2 cups of the shredded cheese, stirring to melt it in completely.
- Once the cheese has melted and the sauce has thickened, pour over the noodles in the casserole. Top with the remaining cup of cheddar cheese.
- Bake covered in the oven for 20-25 minutes, then uncover and let the cheese melt and brown for another 10-15 minutes. Serve and enjoy!
Nutrition
PIN THIS RECIPE to your DINNER RECIPES Boards and Remember to FOLLOW ME ON PINTEREST!
The Real Person!
The Real Person!
I would love to be able to see the recipe and try it but I can’t look at anything because the screen keeps jumping
The Real Person!
The Real Person!
This homemade egg noodle recipe sounds like a game-changer! I love how versatile it is, whether paired with beef stroganoff, creamy chicken dishes, or even as a simple buttered side. It’s great to know that these noodles can elevate everything from Chinese dishes to creamy leek pasta. And of course, there’s nothing better than using them in a classic chicken noodle soup—such a comforting, hearty option. It’s definitely going on my must-try list!
Dawn H says
Haven’t made this as of yet but will be adding some lobster to it before I bake it. My mouth is watering just thinking about it!!
Linda. Gimnich says
What size dish is this baked in? Thanks
Mr. Kitchen Magpie says
An 8×8 or 9×9 works great
Molly says
Super easy and tasty! Missing spices, but I guess “to each their own.” I used a 12 oz package of egg noodles cooked al-dente (boiled 5 minutes) and added a scant teaspoon of hot sauce, onion powder, garlic powder, salt and pepper. Will make again!
sharna says
this is my favorite recipe it is great but add some more cheese and do not do the respie in half but all of it becauses it makes a small porshion i will make this latter this weekened
Rory Allen Krewson says
born in Topeka but grew up in the Ozarks of Mo. 60 year old fart 😉, I’ve never had noodles like this recipe so I made it for my luscious butterfly and we llllllike it! we lllloved it! growing up egg noodles had butter and mom put on the parmesan (my 4 brothers and one sister were too genero hius with shaking it I guess) will be having it with chicken, tuna, veggies, no ketchup nada! thanks from sold Army cool a.k.a. “spoon” 😁
Patricia Beard says
Thank you for an amazing recipe I can use anytime of the year for any occasion. The simplest recipes can become your gold, your treasure!
Stephanie Kaleba says
I haven’t made these yet, but plan to this week. I just noticed that the cook time (and therefore total time) is incorrect though. Looks like the directions are to cook for 25 min, but then uncover and cook for an additional 10 min. Just a comment to the timing of the recipe can get corrected.
Jennifer says
With this recipe, and the commented additional ingredient tweaks, I think this chef has put together a nice place of foodie ideas gathering.
The negative comments, well, she should be lifted up by fellow peoples, rather than yanked down.
I think she’s brave to put herself out there, and again this recipe helped me tonight. May the kind comments be worth 7 times the unkind comments.
Cathy says
This author isn’t a dietician so how can she even begin to state “healthy benefits” of this recipe? How does she know that this recipe will help with eyesight? Recipe looks good even if it isn’t healthy.
Darleen Stella says
She doesn’t count very well that’s for sure. Not a difficult dish to make. Probably taught in high school home economics
Brittney says
Well if you’re so great at cooking, post your recipe instead of coming here to look at someone else’s.
Ree Ree says
I haven’t made this yet, looks delicious but instead of using store bought pasta I think I will make my own.
Laura says
Easy and delicious! I was looking for a way to use up a batch of leftover egg noodles, and this recipe fit the bill. Everyone at the table loved these and reached for seconds. I will definitely make this recipe again. Thank you for sharing!
Diane Talbert says
Thank you for sharing your recipe! I made it tonight for dinner after planning on mac n cheese but only had egg noodles! Soooo glad I came across your recipe…extremely tasty and comforting partnered with my fried pork tenders! YUMMY! (I did add sauteed crushed garlic and minced onion to my butter before adding flour)
Definitely a keeper!
Justyna says
Very simple… Quick… Will make it again! It works well with picky eaters and not so picky eaters.
Chris Krueger says
Do you think corn starch can be substituted for the flour ? Thanks.
Erika says
Delicious!
Kylynn says
This was amazing! I added some sauteed mushrooms and Ritz cracker crumbs for a topping and was so comforting! Will make this again and again!
Brooke says
I didn’t have enough noodles so I added broccoli and chopped chicken along with some 21 salute seasoning from Trader Joe’s. Delish!!!!
Lulabell says
Totally making these to go with our Easter ham, along with oven roasted asparagus. Yummy!