If you love macaroni and cheese but want more flavor, try noodles Romanoff!
Tender noodles come smothered in a decadent cream sauce that’s cheesy to boot. It’s a simple and tasty meal ready in just 15 minutes.
Noodles Romanoff
Noodles Romanoff is a classic Russian dish. It’s super creamy, wonderfully rich, and smothered with cheese.
Betty Crocker had a boxed version that became popular in the 1960s. But there’s nothing like making it with love from scratch!
The cheesy sour cream sauce drenches noodles for an incredibly comforting dish. Egg noodles are traditional, but you can use any type you like.
As a side or a main course, it’s an easy family-friendly meal. So say “goodbye” to boring mid-week meals and “hello” to noodles Romanoff!
Ingredients For Noodles Romanoff
Here’s what you need to make this delicious pasta dish:
- Noodles – The recipe calls for long flat noodles. Use linguine, fettuccine, or egg noodles but really, any noodle will do. If you’re going for ease, just use what you have!
- Butter – Using a good quality butter will make the pasta extra rich and creamy.
- Garlic – The ultimate flavor enhancer. Garlic will add a savory spiciness that makes the dish irresistible.
- Salt – A must-have in all cooking to help other flavors shine.
- Worcestershire sauce – This will add a complex umami flavor to the noodles Romanoff. It’s both sweet and sour with tons of flavor.
- Cream cheese – Adds creaminess with a tangy flavor.
- Heavy cream – For an extra creamy sauce, the heavy cream will help bind the cheeses together.
- Sharp cheddar cheese – It has a good, strong flavor. Shred it yourself for better melting and a creamier sauce.
- Sour cream – Another addition to the sauce that will add a hint of sour flavor. It help balance the dish and it’s essential to any noodles Romanoff.
- Paprika – A dash of paprika will give the noodles a hint of smokiness.
Can I Use Different Noodles?
Absolutely! You can use any noodles you like or have. For the best results, I recommend using a long flat noodle.
Fettuccine, Linguine, or egg noodles are my favorites.
Egg noodles are used traditionally since the dish has a creaminess similar to beef stroganoff.
If you’d rather use a different type of noodle, go for it! This creamy sauce will grab onto any noodle you choose!
Variations
There are so many ways you can customize this dish to your taste. Here are some ideas:
- Use a different cheese. Try pepper jack, swiss, or even parmesan instead of cheddar. I like to grate fresh parmesan on top for extra salty cheesiness.
- Add extra garlic or seasonings. Play around with the seasonings to find what you like. You can add Italian seasoning, cracked pepper, or a pinch of cayenne for spice. If you love garlic, add an extra clove or two.
- Mix in veggies. Toss in some sauteed mushrooms, broccoli, or peas. For extra flavor, sprinkle green onions on top.
- Add a protein. Ground beef, sausage, chicken breast, or shrimp would make fantastic additions to this noodle dish.
- Swap out the sour cream. Not a big fan of sour cream? Try using Greek yogurt or cottage cheese.
- Thin the sauce. Use milk instead of heavy cream for a thinner sauce. It makes the dish a little less fattening and rich.
How to Store
Got leftovers? I’ve got storage tips!
Keep in mind, pasta isn’t always the best when reheated. However, if you do it right, the dish can be just as good as day one!
I always recommend reheating noodles Romanoff in the oven. I think it helps preserve the flavor and creamy sauce better than the microwave does.
To Store: Transfer the cold noodles to an air-tight container. Refrigerate for up to 2-4 days.
To Freeze: Place the cold noodles in an airtight container and freeze. Frozen noodles will last about 3 months in the freezer.
To Reheat: Be sure to place leftovers in an oven-safe dish. Reheat at 350 degrees Fahrenheit for 20 to 30 minutes.
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Noodles Romanoff (Best Recipe)
2
servings5
minutes10
minutes663
kcalTry this recipe for noodles Romanoff for a dish the family will adore! Made with a few simple ingredients and lots of cheese, this dish is comfort food at its best!
Ingredients
4 to 6 ounces noodles
2 tablespoons butter
2 garlic cloves, minced
1 teaspoon salt
1 dash Worcestershire sauce
2 ounces cream cheese, cubed and softened
2 ounces heavy cream
2 ounces sharp cheddar cheese, grated
2 tablespoons sour cream
1 dash paprika
Instructions
- Prepare the noodles as directed on the package. Don’t start the sauce until the noodles are already in the water.
- While the noodles are cooking, melt the butter in a saucepan over low heat.
- Once the butter is melted, add the minced garlic to the saucepan. Saute the garlic until it swells and the mixture thickens a bit. This should only take about 30 seconds.
- Add the Worcestershire sauce and salt to the butter and garlic.
- Once combined, stir in the cream cheese until everything is melty and well incorporated.
- Stir in the heavy cream until the sauce is smooth.
- Add the cheddar cheese to the cream sauce. Continue stirring until everything is completely melted and the sauce is smooth. (It should be relatively thick and velvety at this point.)
- Stir in the sour cream until it’s incorporated into the sauce. Add the dash of paprika and stir it in!
- Once cooked, drain the pasta noodles. Return them to the pan they were cooked in. Pour the cheese sauce over the noodles and stir until the noodles are all coated.
- Enjoy and save this recipe…you’re going to need it again.
