Kid’s Noodles Recipe

Boil the pasta

Bring 4 cups of water to a rolling boil in a medium pot. Add 1 tsp salt, then add the 8 oz small egg noodles. Stir immediately to prevent sticking. Cook uncovered according to package directions until tender for kids (usually 6–8 minutes).

When noodles are tender, drain in a colander and set aside. If using frozen peas and you prefer to warm them with the pasta, add them to the pasta in the last 1–2 minutes of cooking, then drain together.

Make the butter-milk base

Return the empty pot to low heat. Add 2 tbs unsalted butter and let it melt gently (about 30 seconds). Pour in 1 cup whole milk and warm for 1–2 minutes, stirring; do not boil.

Add cheeses

Lower heat to very low. Add 1 cup shredded mild cheddar and 2 tbs grated Parmesan a little at a time, stirring constantly until melted and smooth. Keep the sauce gentle so the cheese doesn’t clump.

If the sauce seems too thick, stir in 1–2 tbs warm milk or reserved pasta cooking water until you reach a creamy, kid-friendly consistency.

Stir in optional add-ins: 1 cup warmed peas (if cooked with pasta) and 3 oz diced cooked chicken or ham. Heat gently for 1 minute to warm through.

Add 1 tsp black pepper (or to taste) and 1 tsp paprika if using. Taste and adjust seasoning; kids often prefer milder seasoning so use pepper sparingly.

Return the drained noodles to the pot with the cheese sauce. Toss gently until noodles are evenly coated. If needed, add up to 2 tbs reserved pasta water to loosen the sauce.

Serve immediately portioned into bowls. Sprinkle 1 tbs finely chopped fresh parsley on top if desired for color and mild flavor.