Roquefort Noodles…
Please note that this post contains affiliate links. As an Amazon Associate, Rewards Style influencer and Jane Influencer, we earn from qualifying purchases and any sales made through such links will reward us a small commission – at no extra cost for you.
Do y’all read Southern Living Magazine? I have been reading this publication for decades and it is my hands-down favorite! When I was a little girl growing up in Florida, we visited my paternal grandmother every Sunday. She was one of the first subscribers to Southern Living. I remember taking the magazine out to grandma’s front porch swing and getting lost in the pages. I dreamed of places to visit, recipes to make and decorating my bedroom. No kidding – it was my first foray into dreaming of my future self and what my home could look like.
I recently received an email from Southern Living with a recommended recipe for Roquefort Noodles. I was intrigued because I am a big fan of Roquefort cheese, even though it is a bit decadent 🙂 I thought – why not give it a try.
Ingredients
- 1 12 oz package wide egg noodles
- 1 TBS jarred chicken soup base
- 1/2 tsp olive oil
- 1/2 cup butter
- 6 to 8 green onions, sliced - I used 8
- 4 to 6 0z Roquefort or other blue cheese, crumbled - I used 6 oz of Roquefort
- 1 8 oz container sour cream
Instructions
Prepare noodles according to package directions, adding chicken soup base and oil to water.
Meanwhile, melt butter in a large heavy skillet over medium heat. Add onions, and saute' 5 to 7 minutes or until tender. Reduce heat to medium-low and stir in Roquefort cheese, stirring constantly until cheese is melted. Remove from heat, and stir in sour cream until blended and smooth.
Toss together Roquefort cheese sauce and hot cooked, drained noodles. Add pepper to taste.
https://2beesinapod.com/roquefort-noodles/
On a side note…how stinkin’ cute are my new ceramic measuring spoons?
Sautéing the green onions in butter…
Melting the Roquefort cheese…
…until it is a creamy sauce.
The egg noodles are cooking with chicken soup base and olive oil… I had never used chicken soup base before. It comes in a jar on the soup aisle of the grocery store. I was surprised that it was a thick liquid. Let me tell you, it made a huge difference in the flavor of the bland egg noodles. I will use this method again in my cooking.
This recipe is quick, easy and most importantly delicious! I think it could easily be tweaked by adding leftover chicken and peas or mushrooms. The tangy, creamy flavor of Roquefort is wonderful with the green onions and noodles. I do think I will reserve this recipe for holidays and special occasions as it is very rich and not good for my girly figure 🙂 but it will be hard to resist!
Southern Living has never steered me wrong. I have been cooking a long time and have made many, many recipes from their pages. I have never disliked any recipes that I have made. Several of my favorites were torn out of magazines from the past and are part of special holidays and celebrations – desserts, side dishes, salads and main dishes.
This will be another recipe to add to my collection, without a doubt. I hope you give a try – let us know what you think. Bon Appetite!
