Noodles with Cream Cheese

Preparation info

  • 6 to 8

    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About


  • 1 cup chopped celery
  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 2 cups hot milk
  • 6 ounces cream cheese
  • ½ teaspoon salt
  • ½ cup chopped stuffed olives
  • 8 ounces noodles, cooked according to package directions


    1. Put the celery in a saucepan and add boiling salted water to cover. Cook briefly, until celery is just tender. Drain and reserve.

    2. Melt the butter and stir in the flour. Stir in the milk and cook, stirring, until sauce is thickened and smooth. Add the cheese and continue to cook and stir until cheese is melted.

    3. Add the salt, celery and olives to the sauce. Stir until blended. Serve over hot noodles and toss to blend.