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Creamy, cheesy, carb-y goodness that’s old-school in the best way.
This one’s a throwback.
I first had Noodles Romanoff at a potluck when I was a kid — back when everyone brought a casserole, someone always brought Jell-O with fruit floating in it, and the “salad” had marshmallows in it. Remember those days?
Anyway, I thought the name sounded fancy. Like something you’d order at a supper club while wearing shoulder pads and too much perfume. But really? It’s just comfort food. Good, creamy noodles with a little tang from sour cream, and a warm, peppery kick that makes you want to eat it straight out of the pan.
And guess what? It’s still just as good now as it was back then. Maybe even better.
Why You’ll Love It (Even If You’ve Never Heard of It)
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It’s simple pantry stuff — no weird ingredients, just cozy staples.
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Cream cheese AND sour cream — so you know it’s gonna be rich.
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Feeds a family (or one very hungry person with leftovers).
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Perfect as a side or a meatless main — you decide.
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Bakes up warm and bubbly with that irresistible golden top.
Let’s Talk Ingredients (and a few friendly notes)
Here’s what you’ll need — and maybe what you’ve already got sitting in the fridge.
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8 oz pasta – Fettuccine or spaghetti both work. I’ve even used egg noodles in a pinch.
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4 oz cream cheese – Let it come to room temp so it melts easier.
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2 tbsp unsalted butter – Same deal: soft is better here.
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16 oz sour cream – Full fat, always. Trust me.
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1 tsp ground black pepper – A lot? Yes. But it gives this dish its signature flavor.
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½ tsp salt – Just enough.
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½ tsp garlic powder – Adds depth without overpowering.
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¼ tsp nutmeg – This is the secret. Sounds weird? Don’t skip it. It gives the dish a warm, subtle richness.
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1 cup shredded Parmesan, divided – The salty, golden topping is everything.
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¼ tsp paprika – Just a dusting on top for color and a hint of smokiness.
Step-by-Step (Nothing Fancy, Just Honest Cooking)
Step 1: Get your oven hot
Preheat to 350°F. Grease an 8×8 baking dish with spray or butter. I usually just grab the baking spray because it’s quicker and my hands are already full.
Step 2: Boil the noodles
Cook your pasta according to the package — you’re aiming for al dente, not mushy. Drain them, then toss them right back into the pot. No need to dirty another dish.
Step 3: Melt the good stuff
While the noodles are still hot in the pot (and the pot’s on the warm burner, but turned off), stir in the cream cheese and butter. It might look like a mess at first — just keep stirring. It’ll come together.
Step 4: Add the flavor
Stir in the sour cream, pepper, salt, garlic powder, nutmeg, and half the Parmesan. Don’t worry if it’s not perfectly smooth — it’ll all melt together in the oven.
Step 5: Into the dish
Pour the noodle mixture into your greased dish. Sprinkle the rest of the Parmesan over the top, then finish with a little paprika. It’s the prettiest part.
Step 6: Bake it up
Bake uncovered for 30 minutes until the top is golden, the sides are bubbling, and you’re fighting the urge to eat it straight out of the pan.
Let it sit for just a few minutes before serving, if you can wait.
Serving Ideas (Or, What to Eat With It)
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With steak or roast beef — it’s like fancy mac and cheese’s older cousin.
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Next to roasted veggies — to balance out all that creaminess.
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Topped with sautéed mushrooms — chef’s kiss.
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Or just in a bowl with a fork and your comfiest blanket — no judgment here.
Leftovers?
Yes, and they reheat beautifully. Microwave with a splash of milk or cream to bring it back to life. Or toss leftovers in a skillet and crisp up the bottom for a totally new texture situation.
One Last Note…
This isn’t a trend. You’re not gonna see Noodles Romanoff go viral on TikTok. But it’s the kind of dish that makes people pause mid-bite and go, “Wait…what is this?” And then they go back for seconds.
If you make it — or tweak it, or throw in something unexpected — I’d love to hear how it turned out. This is the kind of recipe that lives on in those handwritten cards tucked in kitchen drawers, passed along to friends with smudges and notes in the margins.
Noodles Romanoff
Ingredients
- 8 oz fettuccine or spaghetti cooked al dente
- 4 oz cream cheese room temperature
- 2 tbsp unsalted butter room temperature
- 16 oz sour cream room temperature
- 1 tsp ground black pepper
- 1/2 tsp fine salt
- 1/2 tsp garlic powder
- 1/4 tsp ground nutmeg
- 1 cup Parmesan cheese shredded, divided
- 1/4 tsp ground paprika
Instructions
- Preheat oven to 350°F and grease an 8x8-inch baking dish with nonstick spray.
- Cook pasta according to package directions until al dente, about 12–14 minutes. Drain and return to the hot pot.
- Add cream cheese and butter to the warm pasta, stirring until melted and smooth.
- Stir in sour cream, black pepper, salt, garlic powder, nutmeg, and half of the Parmesan cheese.
- Pour the mixture into the prepared baking dish. Top with remaining Parmesan cheese and sprinkle with paprika.
- Bake uncovered for 30 minutes, until cheese is melted and the dish is hot and bubbly.
Notes
Nutrition