Cheesy Noodle Pan
Indulge in our Cheesy Noodle Pan, a mouthwatering delight that packs a protein punch without the guilt! Featuring creamy melted cheese and tender pasta, this dish is elevated with a sprinkle of fresh herbs and a hint of garlic for that extra zing. Perfect for a quick weeknight dinner, you'll love how satisfying and wholesome this cheesy creation is!
Prep
5
min
Cook
10
min
Serves
2
people
Level
beginner
📝 Ingredients
Serves 2🥛Dairy & Eggs(2)
- 15g light grated cheese (0.53 oz)
- 150 ml low-fat milk (5.07 fl oz)
🫙Pantry Staples(1)
- 125g Mie noodles (4.41 oz)
🧂Spices & Seasonings(2)
- 1 tbsp oregano (15 ml)
- Some White Cheddar spice from MOREoptional
🍯Sauces & Condiments(1)
- 1 tbsp ketchup (15 ml)
📦Other(2)
- 1 tsp mayo (5 ml)
- 3 slices Chester
👨🍳 Instructions
- 1
Add all ingredients except for the grated cheese and noodles to a pan and bring to a boil.
- 2
Add the noodles, cover, and cook until done, adding a little water if necessary. Then sprinkle the grated cheese on top and it's ready.
💡 Pro Tips
- ✓Reserve about 120ml (1/2 cup) of extra liquid before adding noodles, since pasta absorbs 2-3x its weight in liquid as starch granules gelatinize and swell, and you'll likely need to replenish moisture during the covered simmer.technique120ml reserve
- ✓Keep the pan covered and at a bare simmer (185-200°F) rather than a rolling boil, because aggressive boiling causes uneven starch release and can scorch the sauce on the pan bottom before noodles finish cooking.temperature185-200°F
- ✓Remove the pan from heat before sprinkling the cheese, then cover for 2-3 minutes to let residual heat melt it gently, since direct high heat on grated cheese causes protein-fat separation and a greasy, broken texture.timing2-3 minutes off heat
- ✓Use a low-moisture, high-fat cheese like cheddar or gruyere (30-35% fat) rather than fresh mozzarella for topping, as lower moisture content melts into a cohesive layer instead of releasing excess water into your sauce.ingredient30-35% fat content
- ✓Stir noodles only once or twice during cooking rather than continuously, since excessive agitation strips surface starch into the liquid, which can turn your sauce gluey instead of silky.technique
Share this recipe
Prep
5
min
Cook
10
min
Serves
2
people
Level
beginner
Share this recipe
Cheesy Noodle Pan
Indulge in our Cheesy Noodle Pan, a mouthwatering delight that packs a protein punch without the guilt! Featuring creamy melted cheese and tender pasta, this dish is elevated with a sprinkle of fresh herbs and a hint of garlic for that extra zing. Perfect for a quick weeknight dinner, you'll love how satisfying and wholesome this cheesy creation is!
📝 Ingredients
Serves 2🥛Dairy & Eggs(2)
- 15g light grated cheese (0.53 oz)
- 150 ml low-fat milk (5.07 fl oz)
🫙Pantry Staples(1)
- 125g Mie noodles (4.41 oz)
🧂Spices & Seasonings(2)
- 1 tbsp oregano (15 ml)
- Some White Cheddar spice from MOREoptional
🍯Sauces & Condiments(1)
- 1 tbsp ketchup (15 ml)
📦Other(2)
- 1 tsp mayo (5 ml)
- 3 slices Chester
👨🍳 Instructions
- 1
Add all ingredients except for the grated cheese and noodles to a pan and bring to a boil.
- 2
Add the noodles, cover, and cook until done, adding a little water if necessary. Then sprinkle the grated cheese on top and it's ready.
💡 Pro Tips
- ✓Reserve about 120ml (1/2 cup) of extra liquid before adding noodles, since pasta absorbs 2-3x its weight in liquid as starch granules gelatinize and swell, and you'll likely need to replenish moisture during the covered simmer.technique120ml reserve
- ✓Keep the pan covered and at a bare simmer (185-200°F) rather than a rolling boil, because aggressive boiling causes uneven starch release and can scorch the sauce on the pan bottom before noodles finish cooking.temperature185-200°F
- ✓Remove the pan from heat before sprinkling the cheese, then cover for 2-3 minutes to let residual heat melt it gently, since direct high heat on grated cheese causes protein-fat separation and a greasy, broken texture.timing2-3 minutes off heat
- ✓Use a low-moisture, high-fat cheese like cheddar or gruyere (30-35% fat) rather than fresh mozzarella for topping, as lower moisture content melts into a cohesive layer instead of releasing excess water into your sauce.ingredient30-35% fat content
- ✓Stir noodles only once or twice during cooking rather than continuously, since excessive agitation strips surface starch into the liquid, which can turn your sauce gluey instead of silky.technique