Blue Cheese, Mustard, and Beer Noodles

Photo: Annabelle Breakey; Styling: Randy Mon

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.

Yield: Serves 4 (serving size: 2 cups)
Total:
Recipe from Sunset

More From Sunset

Recipe Time

Total: 30 Minutes

Nutritional Information

Amount per serving
  • Calories: 469
  • Calories from fat: 28%
  • Protein: 16g
  • Fat: 14g
  • Saturated fat: 7.8g
  • Carbohydrate: 66g
  • Fiber: 3.5g
  • Sodium: 553mg
  • Cholesterol: 99mg

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

Preparation

  1. 1. Cook noodles as package directs.
  2. 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. 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.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Blue Cheese, Mustard, and Beer Noodles Recipe at a Glance
advertisement

More Recipes Like This

  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy