This One-Pot Cheesy Buttered Egg Noodles is the kind of side dish you can pull out of a hat on any random weekday to go with just about any main dish. It comes together in under 15 minutes, and no strainer required!
More often than not, the simplest dishes are the most satisfying, and that’s definitely the case with these Cheesy Buttered Egg Noodles. Made with just a handful of ingredients you likely already have on hand, this dish comes together in about 15 minutes, making it a perfect back-pocket recipe for busy nights.
I don’t know why, but I really hate straining pasta—so if I can skip that step, I will, just like in my Mac and Cheese recipe. Aside from having a streamlined cooking benefit, the leftover liquid creates a naturally starchy base, which helps bring the butter and Parmesan together into a flavorful sauce. To balance that richness, a touch of lemon and a sprinkle of herbs add just the right amount of brightness. While this dish is meant to be served as a side—especially with something like baked Baked Ritz Cracker Chicken—it’s just as satisfying as a simple, comforting meal on its own.
Ingredients and Substitutions
Here is a brief overview of the ingredients needed for this recipe. The recipe card lists the full recipe with quantities below this text. If tested substitutions are available for this recipe, they'll be listed here.
- water or chicken broth (obviously a broth will add an additional level of richness, but water works just as well!)
- egg noodles (I've tried this with many different brands, including the egg-whites only and the recipe has adapted to all of them)
- unsalted butter (it is best if it's straight from the fridge, but at room temperature is fine too)
- Parmesan cheese (the cheese is melted into the noodle dish, and whenever melting cheese, it's always best if it's a high-quality...the low quality shelf-stable stuff just won't melt as well)
- fresh lemon juice (please don't skip this, it's the perfect counter balance to the butter and salt)
- black pepper and coarse kosher salt (This recipe was tested using Diamond Crystal coarse kosher salt. If you use Morton's kosher salt or fine salt, decrease the volume by half)
- fresh herbs, for serving (chives or parsley is nice here, but this is optional, but nice!)
Step 1: Boil salted water, add noodles, and cook. Notice that the water is not covering the egg noodles--this is okay, will stirring they will still cook through and there won't be excessive liquid leftover.
Step 2: Add sliced butter and stir until melted. Cold butter is best because it will help cool down the liquid before adding the cheese, but room temperature is okay.
Step 3: Stir in parmesan cheese.
Step 4: Add lemon juice, taste and adjust seasoning.
Kelli's Best Tips
Simplicity is key in this recipe, but here are a few tips to ensure success:
- Use a nonstick pot if possible. While I don’t typically prefer nonstick, it’s helpful for one-pot pasta dishes like this or One-Pot Mac and Cheese, as it helps prevent the pasta from sticking.
- Add the butter before the cheese to create a smooth, creamy sauce.
- If the noodles absorb liquid too quickly, add a splash of hot water or broth. If there’s too much liquid after cooking, let them sit for a few minutes to absorb the excess.
- And of course, taste and adjust the seasoning at the end. Add more salt, lemon juice or black pepper to your liking.
More One-Pan Recipes
Making this Buttered Egg Noodle recipe? Be sure to leave a comment with a star ⭐️⭐️⭐️⭐️⭐️ review on your experience! Have a question? Leave a comment below and I’ll get back to you as quickly as I can!
PrintFull Recipe
One Pot Cheesy Buttered Egg Noodles
- Prep Time: 00:02
- Cook Time: 00:13
- Total Time: 15 minutes
- Yield: Serves 4-6 1x
- Category: Side Dish
- Method: One-Pot
Description
This one-pot butter and cheese egg noodles recipe is a quick and easy side dish made with simple ingredients in just 15 minutes.
Ingredients
- 3-½ cups water or chicken broth
- 1-½ teaspoons ( 5 grams) coarse kosher salt, more to taste
- 12 ounces egg noodles
- 4 tablespoons unsalted butter
- ½ cup grated Parmesan cheese
- 1 tablespoon fresh lemon juice
- Black pepper to taste
Instructions
- In a large nonstick stock pot, combine the water and 1-½ teaspoons salt. Turn the heat to medium-high and bring to a boil.
- Once boiling, add the egg noodles. There will not be “enough” water for the noodles to be fully submerged. Cook, stirring often, until the noodles are cooked through, with a soft but and a slight chew, about 6 minutes.
- Shut off the heat. Most of the water should be absorbed at this point (See notes for troubleshooting). Add the butter and stir until it is fully melted. Stir in the cheese and lemon juice, stirring continually until the cheese is fully melted.
- Taste and adjust seasoning, adding in salt and pepper as necessary.
- Serve immediately.
Notes
If there's excess liquid, let the noodles sit off the heat for a minute, stirring occasionally, to absorb it. If the pot looks dry before the noodles are fully cooked, add a splash of hot water or broth.
Be careful when adding cheese to a hot liquid—it can clump or separate if the heat is too high. Parmesan, in particular, doesn’t always melt smoothly if added to a very hot mixture. Stirring in the butter first helps cool down the pot slightly, making it easier for the cheese to melt into a smooth, creamy sauce.
This recipe was tested using Diamond Crystal coarse kosher salt. If you use Morton's kosher salt or fine salt, decrease the volume by half or just salt to taste.
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