German Noodle Ring with Cheese Sauce

This is old-school Pennsylvania Dutch entertaining at its finest: a ring of noodles set in a cheesy egg custard, baked in a water bath, then unmolded onto a platter and drenched in more cheese sauce.

The cheese sauce pulls double duty. Half gets mixed with beaten eggs and poured over the noodles before baking, acting as a custard that binds everything into a firm, sliceable ring. The other half stays warm on the stove and gets poured over the unmolded ring right before serving.

The water bath is key to this recipe. Setting the ring mold in a pan of hot water keeps the heat gentle and even so the egg custard sets smoothly without curdling or drying out around the edges. After 45 minutes, the ring should hold its shape when you flip the mold.

Fill the center with whatever vegetables you like. Buttered peas and carrots, creamed spinach, or asparagus tips all work beautifully.

Pro Tips

• Grease the ring mold generously. A stuck noodle ring is heartbreaking after all that effort.
• Let the mold rest 5 minutes after removing from the oven before unmolding. This lets the custard firm up slightly.
• Make the cheese sauce smooth by adding milk gradually, stirring constantly. Dumping all the milk in at once leads to lumps.

Variations

• Use sharp cheddar instead of Swiss for a stronger cheese flavor.
• Stir diced ham into the noodle mixture before baking for a main-course version.
• Use egg noodles specifically for the most traditional texture and flavor.