Slow Cooker White Queso
Slow Cooker Creamy Cafeteria Noodles is a nostalgic and comforting dish reminiscent of classic school lunches. Made with tender egg noodles, rich Parmesan cheese, and a creamy sauce, this easy slow-cooker recipe is perfect for busy weeknights or when you crave a warm, satisfying meal.
INGREDIENTS:
12 oz egg noodles: Cooked until al dente they form the base of the dish.
2 cups chicken broth: Adds flavor and moisture to the noodles.
1 cup heavy cream: Provides a rich creamy texture.
1/2 cup grated Parmesan cheese: Adds a nutty salty flavor.
1 tablespoon butter: Enhances richness and smoothness.
1/2 teaspoon garlic powder: Adds subtle aromatic warmth.
1/2 teaspoon onion powder: Complements the garlic and adds a hint of sweetness.
Salt and pepper to taste: Essential for seasoning.
Chopped parsley for garnish optional: Adds freshness and color.
DIRECTIONS:
Cook the egg noodles according to the package instructions until al dente; drain and set aside.
In the slow cooker, combine chicken broth, heavy cream, butter, garlic powder, and onion powder.
Add the cooked noodles to the slow cooker and mix well to combine.
Cook on low for 2-3 hours, stirring occasionally to ensure the noodles are well-coated with the creamy mixture.
About 15 minutes before serving, stir in the grated Parmesan cheese; season with salt and pepper to taste.
Serve hot, garnished with chopped parsley if desired.