Monday, July 11, 2011

Buttered Egg Noddles With Cheese

Mmmmmmmm buttered cheesy egg noodles! Could there be an easier, more perfect comfort food? Anyway, this isn't so much a recipe as it is common sense, but I'm posting it anyway. This should feed four to six people depending on how many noodles you generally eat.

300g block of sharp cheddar cheese
1 package of broad or extra broad egg noodles
some butter (between one and two tablespoons), room temperature

you'll also need:
a large pot full of salted water
pasta strainer
stirring spoon
cheese grater

1. grate the entire package of cheese. Cheese, like everything produced by the dairy industry, is good for you.
2. bring the salted water to a boil and cook the egg noodles according to package directions. Just dump the whole package in there.

3. when the noodles are done, drain them. Then dump them back in the pot.
4. stir in the butter and cheese until the cheese is evenly distributed and at least mostly melted. Then serve your cheesy noodles and enjoy!

This recipe came from the school of 'my mother makes cheesy noodles, and how hard could it be?'

p.s. I also invented a carrot-and-craisin salad to go with this, but I burned my finger and forgot to take pictures. I'll remake it at a later date and add it then. 

No comments:

Post a Comment