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.
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
How to Make It
Cook noodles as package directs.
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.
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.
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