See more
Photo: Annabelle Breakey; Styling: Randy Mon Photo by: Photo: Annabelle Breakey; Styling: Randy Mon

Blue Cheese, Mustard, and Beer Noodles

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.

Sunset FEBRUARY 2013

  • Yield: Serves 4 (serving size: 2 cups)
  • Total: 30 Minutes


  • 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


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.

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

Go to Full Version of

Blue Cheese, Mustard, and Beer Noodles Recipe