Egg Noodles With Cheese

By Pierre Franey

Published March 17, 1992

Total Time
10 minutes
Rating
4(54)
Comments
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Ingredients

Yield:4 servings

  • ¾ pound medium egg noodles

  • Salt and freshly ground pepper to taste

  • ⅛ teaspoon ground nutmeg

  • 2 tablespoons butter

  • ¼ pound grated Gruyere or Swiss cheese

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

61 grams carbs; 113 milligrams cholesterol; 490 calories; 5 grams monosaturated fat; 2 grams polyunsaturated fat; 10 grams saturated fat; 18 grams fat; 3 grams fiber; 281 milligrams sodium; 20 grams protein; 2 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Cook the noodles in boiling salted water until tender. Drain and reserve ¼ cup of the cooking liquid. Return the noodles to the pot. Add salt and pepper to taste, nutmeg, butter and the reserved cooking liquid. Add the cheese. Toss well to blend over medium heat. Serve immediately.

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Ratings

4 out of 5
54 user ratings
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Comments

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Michael

Delicious and simple to make. A great accompaniment to broiled salmon and vegetables.

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