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Blue Cheese, Mustard, and Beer Noodles

Photo: Annabelle Breakey; Styling: Randy Mon
Total time 30 mins
Yield Serves 4 (serving size: 2 cups)
Reader Margee Berry, of White Salmon, Washington, combined the best flavors of pub fare in this recipe for hearty blue cheese noodles. We prefer it with a beer that's a little bitter, such as an IPA, but feel free to use whatever you have in the fridge. You could also omit the beer and use a little of the pasta water if you like.

Ingredients

  • 12 ounces wide egg noodles or pappardelle pasta
  • 2 tablespoons butter
  • 3/4 cup chopped white onion
  • 1 tablespoon minced garlic
  • 2 teaspoons Dijon mustard
  • 1/2 cup beer, at room temperature
  • 1/2 cup crumbled blue cheese, divided
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon pepper
  • 2 tablespoons roughly chopped flat-leaf parsley

Nutrition Information

  • calories 469
  • caloriesfromfat 28 %
  • protein 16 g
  • fat 14 g
  • satfat 7.8 g
  • carbohydrate 66 g
  • fiber 3.5 g
  • sodium 553 mg
  • cholesterol 99 mg

How to Make It

  1. Cook noodles as package directs.

  2. Meanwhile, melt butter in a large saucepan over medium heat. Add onion and cook until soft, 8 minutes. Add garlic and cook another 2 minutes. Reduce heat to a simmer, then add mustard and beer.

  3. Drain noodles and add to the pan; stir to coat. Add 1/4 cup blue cheese, stirring gently to combine, and season with salt and pepper. Sprinkle remaining 1/4 cup blue cheese and the parsley on top.