Noodles Romanoff, 1st Recipes Style (Print Version)
Creamy baked Noodles Romanoff with sour cream, cream cheese, Parmesan, and paprika, rich enough for a main dish and easy enough for a weeknight side.
# Ingredients:
For the noodles
01 -
8 oz (225 g) fettuccine or wide egg noodles
02 -
1 tablespoon kosher salt, for the pasta water
03 -
1 tablespoon unsalted butter, for the baking dish
For the creamy sauce
04 -
4 oz (115 g) cream cheese, softened and cubed
05 -
2 tablespoons (28 g) unsalted butter
06 -
1 1/2 cups (360 g) full-fat sour cream, room temperature
07 -
1/4 cup (60 ml) whole milk
08 -
1/2 teaspoon garlic powder
09 -
1/4 teaspoon onion powder
10 -
1/2 teaspoon fine salt, plus more to taste
11 -
1/2 teaspoon black pepper
12 -
1/8 teaspoon ground nutmeg
13 -
3/4 cup (60 g) finely grated Parmesan cheese, divided
14 -
1/2 cup (55 g) shredded white cheddar cheese
15 -
1/4 teaspoon paprika
16 -
2 tablespoons chopped chives or parsley
# Instructions:
01 -
Preheat the oven to 350°F. Butter an 8-inch square baking dish or a similar 2-quart casserole dish.
02 -
Boil the noodles in salted water until just al dente. Reserve 1/2 cup of pasta water, then drain well.
03 -
Return the hot noodles to the warm pot off the heat. Add the cream cheese and butter, stirring until melted and glossy.
04 -
Fold in the sour cream, milk, garlic powder, onion powder, salt, pepper, nutmeg, 1/2 cup Parmesan, and white cheddar. Add reserved pasta water 1 tablespoon at a time if the mixture looks too thick.
05 -
Transfer the noodles to the prepared baking dish. Sprinkle with the remaining 1/4 cup Parmesan and the paprika.
06 -
Bake uncovered for 22-25 minutes, until hot and bubbling around the edges. Rest for 5 minutes, then sprinkle with chives or parsley and serve warm.
# Notes:
01 -
Best served warm, shortly after baking.
02 -
Add a splash of milk before reheating leftovers.
03 -
Can be assembled one day ahead before baking.