Reviewed: Apr. 20, 2004

My family loved this, even after it had set a while and the sauce had gotten lumpy. It was quick, easy, and delicious!

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Reviewed: Mar. 6, 2004

I made this recipe for my boyfriend since we aren't eating meat for Lent! It was delicious, I am planning on eating this even when Lent is over!

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KIMBERLYG726

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Reviewed: Jan. 7, 2004

This was a big hit in my house. After reading the reviews, I halfed the salt, but felt I could have used all that was suggested. Great Recipe!

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ANNETTE6

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Reviewed: Jun. 15, 2003

This recipe was a good one. The sauce came out really great, and I personally did not find it to be too salty. The only issue I had was that it was only really good when first served. It doesnt reheat well at all. Once you refrigerate it the sauce seems to dry up completly.

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Nicole

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Reviewed: Apr. 28, 2003

I used this sauce with some mini penne pasta by barilla and it was wonderful! I used fresh parmesean cheese I grated myself and had to add a little extra salt to the finished dish. I think maybe people think this is too salty because they used the parmesean in the green bottle from Kraft - good stuff on some things - but not for this recipe. My picky husband who doesn't like cream sauces even said it was pretty decent. I'm a vegetarain and love to indulge on cream sauces and thought this one was great.

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Michigan Mommy

Cooking Level: Expert

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Reviewed: Sep. 10, 2002

I was looking for a simple recipe and I finally found it. I modified it somewhat. Instead of boiling the pasta and making the sauce seperate, I used 2 cups of water and 1 cup of 2% milk, added the butter and parsley, left out the salt. I brought the mixture to a boil, then added 1/2 box of no.9 spegetti. I boiled that till the liquid was reduced by 1/2, took if off the heat, then added the parmesian cheese. I let it stand till all the liquid was absorbed by the pasta, we each added the salt to taste and it was great!!!!

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REEREE818

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Reviewed: Feb. 26, 2002

I have only used the sauce part of this recipe. I have used the sauce in vegetable lasagna dishes and everyone loves it. The worst comment about the sauce has been that it is deliciously rich!

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TRICIADU

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Reviewed: Jan. 23, 2002

I served this sauce over chicken and angel hair pasta and it tasted great. Next time I will only add half the salt because it was a bit salty. Also, I didn't have any fresh parsley so I substituted with 1.5 teaspoons of dried parsley.

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AGHENO

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Reviewed: Jan. 7, 2002

Ugh! Not sure what I did wrong but this was sooooooo salty. I used dried parsley but I halfed it. I tried to add more cream and milk, but it didn't help. I finally put potatoes in it to absorb some of the salt. I will NOT make this again.

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JYPOLLOCK

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Reviewed: Dec. 17, 2001

I totally killed this recipe - but it still turned out great! I was trying to double it, and added twice the parmesean. So I added more cream and butter - but it was too thing. I added some cornstarch - MISTAKE! I thought it was turning out fine, when all of a sudden the whole thing separated! My sister suggested since I couldn't make it any worse, to put it in the blender. It worked! It was thick, creamy and really cheesy!

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LYNDABEE

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Reviewed: Oct. 13, 2001

I used angel hair noodles and it is great! I also put little baby shrimps in it. This is a really great recipe!!!

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BABYGIRL_DANIELA

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Reviewed: Jul. 30, 2001

This was so easy to put together. I added 1 cup of Ricotta cheese to make the sauce thicker for pizza and also used fat free evaporated milk to cut the fat. My family raved and when our 4 year old actually eats something new, well we count it a keeper. A must try!

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HIZCOOK

Cooking Level: Intermediate

Home Town: Houlton, Maine, USA

Living In: Monroe, North Carolina, USA

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Reviewed: May 22, 2001

This was very good. I didn't have fresh parsley, so I just added dry parsley, about 1 tsp. It turned out great. My daughter loved it. Thanks Kimber :)

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