Cheesey Baked Nokedli


baked nokedli title

Hello! Hello! Hello!

It’s been a super busy past couple of weeks. I wish I had more time to make all the delicious food ideas I’ve been pondering over in my head. BUT I’m guessing you’re all busy too; kids are going back to school, businesses are preparing for the holiday season, and summer is going to be over before you know it. That’s why I’ve made this awesome mac and cheese/casserole Hungarian hybrid.

Cheesey Baked Nokedli is a fast way to get food in your belly and hold you over until you decide you want more.

Our main component here, nokedli, is another name for galuska. Both are a starchy dumpling meant to soak up sauces on your plate: gravy, broth, liquid cheese, etc. Lucky for you, the nokedli/galuska recipe is in a previous blog post of mine, here (remember? fast and easy, fast and easy). For this post, I used 2 1/2 cups of flour. I also omitted the last step of resting the dumplings in butter. We will have enough butter in this dish. Cue evil grin.

Our other component here is the ooey, gooey, wonderful cheese sauce that I’ve invented. Not to brag, but I may have majored in quick cheese sauces in college (No I didn’t. That’s not a real thing).

baked nokedli cheese sauce title

(for four side dish portions)

Butter- 1 TB
Fresh Garlic- 1 clove, minced
All Purpose Flour- 1 TB
Heavy Whipping Cream- 1 1/2 cups
Extra Sharp Cheddar- 4 oz., sliced into small, thin pieces
Salt- 1 tsp.
Black Pepper- up to 10 grinds from a pepper grinder
Hungarian Paprika- 1/4 cup
Onion Powder- 1 TB

You Will Also Need

A deep pan
A wooden spoon
A whisk

  1. In a deep pan over medium heat, melt the butter on a stove top. Add the minced garlic, and cook just until the butter starts browning.
  2. Add the tablespoon of flour. Continuously stir with a spoon until the mixture becomes thick and golden.
  3. Slowly pour in the heavy cream. Use the spoon to get any sticky bits oFf the bottom of the pan. Continuously stir until the sauce is consistent and thick. Turn the heat to low.
  4. Add the slices of sharp cheddar. Stir with a whisk until the sauce is fully combined.
  5. Add all seasonings, and stir together with the whisk. Feel free to taste and add any additional seasonings.
  6. Remove the pan from the heat and allow it to cool slightly.

For Baked Nokedli

  1. Preheat oven to 350 degrees.
  2. Transfer all nokedli into a baking pan. I used a small loaf pan.
  3. Give the peppered cheese sauce a stir, and pour it over the nokedli. Stir everything together so each dumpling is coated in cheese.
  4. If desired, top the nokedli with a layer of seasoned breadcrumbs (highly suggested). Bake at 350 degrees for 10 minutes.
  5. After baking, serve with a dollop of sour cream.

baked nokedli 1

As always, I highly suggest some type of alcohol to enjoy with your new favorite noodle dish. Might I suggest a hearty beer.

You probably shouldn’t give your kids any of the beer, though.


Follow me on social media to see what I’ve been up to that’s keeping me so busy!
Twitter: @JMoneyFoSho
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