Ingredients:

  • 12 oz wide egg noodles
  • 1 tsp kosher salt
  • 2 tbsp unsalted butter
  • 1 cup full-fat sour cream
  • 1 cup small curd cottage cheese
  • 1/2 cup freshly grated parmesan cheese
  • 1.5 cups shredded sharp white cheddar
  • 1 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp smoked paprika
  • 1/4 cup finely minced fresh chives
  • Freshly cracked black pepper to taste

Instructions:

  1. Bring 4 quarts of water to a boil with 1 tsp of kosher salt. Add the wide egg noodles and cook for 7 to 9 minutes until they are tender but still have a firm bite.
  2. Drain the noodles in a colander without rinsing to preserve surface starches. Return the noodles to the warm pot and toss with 2 tablespoons of unsalted butter until coated and glossy.
  3. In a large mixing bowl, whisk together the sour cream, cottage cheese, garlic powder, onion powder, and smoked paprika until well combined.
  4. Fold the warm, buttered noodles into the sour cream mixture. The residual heat will begin to temper the cold dairy.
  5. Add the shredded sharp white cheddar and grated parmesan cheese. Stir gently with a silicone spatula until the cheeses melt into a smooth, clingy sauce.
  6. Garnish with fresh minced chives and cracked black pepper. Serve immediately while the emulsion is at its silkiest.