Thomas’ Blue Cheese Pasta

This is basically a “stinky cheese” version of Cacio e Pepe. And to really enjoy this recipe you have to really like blue cheese and garlic. I don’t know the origin of this one. It is Tom’s go-to meal if we don’t have any cheese for quesadillas.


1 box of corkscrew pasta, roughly one pound.

1 tub of blue cheese (if you get a block, just grate or chop)

2-6 cloves of garlic.

3 TBS of mayo


  1. Boil noodles in salted water following the directions on the package and then drain. Return to pot.
  2. Add minced garlic to taste. Thomas add 3 cloves if he’s sharing with someone. Four cloves if it is just him.
  3. Stir in mayo and blue cheese crumbles. Use the residual heat in the pot to melt the cheese. Turn the heat on low if the cheese needs a little help to finish melting.
  4. Eat with people who like to breathe on each other.



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