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1
Follow the package instructions for preparing the egg noodles.
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2
The cheese sauce for this recipe should be cooked at the same time the egg noodles are boiling, so that everything is ready at once.
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3
In a medium-sized saucepan, add butter over low heat.
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4
When butter is melted, slowly whisk in flour to form a roux (mixture will be thick).
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5
Pour cream into roux a few tablespoons at a time, whisking constantly.
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6
Do not leave the sauce unattended!
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7
Continue to pour in all of the cream and the milk.
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8
Bring heat up to medium and add grated cheese a few handfuls at a time, stirring constantly to avoid clumps.
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9
Add salt and pepper to taste; I feel it needs a generous amount of both.
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10
When noodles have finished cooking, drain the water out and then pour the cheese sauce over the noodles.
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11
Stir well, serve and dig in!
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12
The beauty of this recipe is that you could use virtually any cheese you like.
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13
My favorites are cheddar and fontina (fontinas texture adds to the creaminess!
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14
), but you could use Monterey jack, gruyere, mozzarella, or even grab a bag of ready-to-use shredded cheese if youre short on time.
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15
A helpful tip when reheating leftovers is to avoid using the microwave, as Ive found the sauce to separate and become lumpy.
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16
For best results, reheat the noodles on the stovetop with a few drops of milk or water added to return it to its glorious creamy state.
