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Blue Cheese, Mustard, and Beer Noodles





Total Time
30 mins

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.

su-Blue Cheese, Mustard, and Beer Noodles




Photo: Annabelle Breakey; Styling: Randy Mon
 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
Step 1
1

Cook noodles as package directs.

Step 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.

Step 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.

Nutrition Facts
Amount Per Serving
Calories 469Calories from Fat 28
% Daily Value *
Total Fat 14g22%

Saturated Fat 7.8g39%
Cholesterol 99mg33%
Sodium 553mg24%
Total Carbohydrate 66g22%

Dietary Fiber 3.5g15%
Protein 16g32%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.