Scoobi Doo Noodles Recipe

Bring a large pot of salted water to a vigorous boil (use the 1 tbs salt). Add 12 oz dried egg noodles (or fettuccine) and cook according to package directions until al dente (usually 7–10 minutes). Reserve 1 cup of pasta cooking water, then drain the noodles and set aside.

While pasta cooks, measure and have all sauce ingredients ready (mise en place): butter, garlic, milk, cream, cheeses, flour, nutmeg, pepper.

Make the roux and garlic

In a wide skillet or saucepan over medium heat, melt 2 tbsp of the butter. Add the minced garlic (3 cloves) and cook until fragrant, about 30–45 seconds—do not brown.

Add flour and liquids

Sprinkle in the 2 tsp flour and whisk for 30 seconds to remove raw flour taste. Slowly whisk in 1 cup whole milk and 1 cup heavy cream, bringing the mixture to a gentle simmer. Continue whisking until slightly thickened, 2–3 minutes.

Finish the sauce

Reduce heat to low. Whisk in 1 cup grated Parmesan and 1 cup shredded mozzarella (if using) until melted and smooth. Stir in 1 tsp grated nutmeg, 1 tsp freshly ground black pepper, and 1 tsp lemon juice (optional). Taste and adjust salt as needed. If sauce becomes too thick, add reserved pasta water 1–2 tbsp at a time to reach a silky consistency.

Combine pasta and sauce

Add the drained noodles to the skillet and toss gently to coat with the Alfredo. Cook together 1–2 minutes so flavors marry. If sauce needs loosening, add more reserved pasta water.

In a large skillet over medium heat melt 4 tbsp unsalted butter. Add 2 minced garlic cloves and cook until fragrant, about 30–45 seconds. Do not let the garlic brown.

Remove the skillet from direct heat and stir in 2 tbsp chopped fresh parsley, 1 tsp lemon zest, 1/2 tsp black pepper and salt to taste. Add the drained noodles and toss to coat thoroughly. If needed, add 1–2 tbsp reserved pasta water to loosen the sauce and help it cling to the noodles.

Plate the dressed Scoobi Doo Noodles and sprinkle with extra 1/2 cup grated Parmesan and 2 tbsp chopped fresh parsley. Offer red pepper flakes to the side for heat.

Preheat oven to 400°F (200°C). Slice baguette or loaf into 1-inch slices and arrange on a baking sheet.

Mix 4 tbsp softened butter with 2 minced garlic cloves and 1 tbsp chopped parsley. Spread butter mixture on each slice. Sprinkle a little salt if desired.

Toast in the preheated oven until edges are golden and butter is melted, 6–8 minutes. For extra crispness, switch to broil for the last 30–60 seconds while watching closely.

Plate two Scoobi Doo Noodle servings per guest (depending on portion). Serve each order with two slices of toasted garlic bread and one dessert item: either a chocolate chip cookie or a wagon wheel. If using store-bought cookies/wagon wheels, serve at room temperature or warm slightly (10–15 seconds in microwave) if preferred.

Offer the choice of Alfredo or Butter Sauce when serving. Ensure sauce chosen is hot and noodles are well coated. Leftover sauce can be stored in an airtight container in the refrigerator for up to 3 days; reheat gently with a splash of milk or water.