Betty Crocker Noodles Romanoff copycat recipe

Betty Crocker Noodles Romanoff copycat recipe

6 ounces (3 cups) of “fettuccine” narrow style uncooked egg noodles
2 tablespoons of butter
1/4 cup Kraft Macaroni & Cheese cheese powder*
1/2 cup of sour cream (for less rich use 1/3 cup sour cream and 2 1/2 tablespoons of milk)
1/8 teaspoon garlic powder or 1/2 clove of minced, mashed garlic
1/4 teaspoon of onion powder or 1 tablespoon of freshly-chopped chives or 1 teaspoon freeze-dried chives
salt and finely ground black pepper to taste

Cook noodles in boiling, salted water until they are the desired consistency. Drain noodles, and then return
them to warm cooking pot.

While noodles are warm, stir in butter and mix well until it melts over and through the noodles.
Stir in the Kraft Macaroni & Cheese cheese powder and mix well.

Finally stir in the remaining ingredients and mix until they are well combined.

To reheat any left overs after they have been in the fridge, place in a saucepan and add a splash of
milk, heat over medium low heat and stir frequently.

Makes about 4 cups.

*Use either Kraft Macaroni & Cheese Topping that comes in a 3 oz blue cardboard shaker can or
from a packet of the cheese powder that comes in a box of regular Kraft Macaroni & Cheese.