Looking at the recipe, I thought it may be a little bland for my liking as well. My adaptation includes: Sauteed one small onion and 3 cloves of garlic, thinly sliced, with the butter. When onion and garlic was a light golden color, I splashed a little white wine in, pepper, coarse sea salt, and some parsley. I let that saute for about 30 seconds or so and added flour with a wisk. Per recipe, I whisked in the milk, turned down the heat a bit and whisked until bubbly and thick. I then added the cream cheese and an Italian mix of cheese, about a cup or so, and continued to stir until all cheeses were well blended into the sauce. I did not cook my broccoli because I like it crisp. Tossed everything together and layed it out in a large casserole. Topped with parmesean, a light dusting of pepper and sea salt, and bread crumbs. Delicious! Thank you for the base recipe!
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