Roquefort Pasta

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

Ready In:
30mins
Serves:
Units:

ingredients

directions

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

@Barb in WNY
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@Barb in WNY
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"I've had this recipe for a long time, yet to try."
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  1. Tea Girl
    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. :))
    Reply
  2. Barb in WNY
    I've had this recipe for a long time, yet to try.
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