Creamy Blue Cheese Rigatoni Recipe

If you love cheese, this is for you. Completely, utterly, creamy, delicious wonderful blue-cheesy goodness. Yum!


1 x 500g pack rigatoni pasta
pinch salt
1/2 – 3/4 litre milk
3 tablespoons plain flour
3 tablespoons butter
1 tablespoon olive oil
80g blue cheese (we just used some by Mainland (looks a bit like this) from their ‘Special Reserve’ cheeses. I guess it could be described as a creamy medium-sharp blue.)
2 tablespoons parmesan
2 teaspoons chicken stock powder
pinch salt
generous grinding black pepper


  1. Cook pasta according to instructions on packet. I added a pinch of salt to the water – just a habit to keep the pasta from sticking together.
  2. For the sauce – Add butter, oil and flour to a saucepan and cook on medium heat until its light brown and generating a slightly nutty aroma. Stir briskly.
  3. Add milk gradually, stirring constantly to break up lumps. When all milk is added, keep stirring while milk starts to simmer and mixture begins to thicken.
  4. Add the cheeses and stir in well until dissolved. Turn heat to low.
  5. Add stock powder & pepper.
  6. Have a taste and adjust flavour with a pinch of salt if needed.
  7. Add a bit more milk if mix is too thick.
  8. Drain your cooked pasta, then add to the sauce. Mix in well but gently.

Serve with a grating of something – we used a bit of Edam we had in the fridge, but cheddar would do just fine. A sprig of parsley to garnish would also be a nice touch if you have some on hand!



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