Total Time
30mins
Prep 10 mins
Cook 20 mins

I've had this recipe for a long time, yet to try.

Ingredients Nutrition

Directions

  1. In a saucepan, prepare noodles as label directs.
  2. In a 2 quart saucepan over medium heat, melt butter, stir in flour until blended; cook 1 minute.
  3. Gradually stir in milk, cook, stirring constantly until mixture thickens and is smooth.
  4. Add pepper and 1 cup crumbled Roquefort, cook, stirring just until cheese melts.
  5. Drain noodles, return to saucepot. Add sauce to noodles; toss to coat well. Sprinkle with remaining cheese.

Reviews

(1)
Most Helpful

This is a rating for the sauce alone as I am not a big fan of egg pasta. The sauce is really great, creamy, flavourful, but not overpowering. It is a very easy and fast recipe (I only needed 15-20 minutes) that doesn't taste it. I have made it twice now and can see making it again in the future when I want a good pasta sauce that isn't tomato or pesto based. Thanks for sharing. :))

Tea Girl November 28, 2009

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a