Reviewed: Mar. 14, 2011

Was pretty good, I halved the recipe. I didn't have half and half so did 1/2c. milk + 1/2tbsp. butter. I also didn't have fresh Parmesan cheese, just the canned stuff, and only added 3/4c. of the 8oz. can. It was a bit strong and came out ever so slightly grainy, but once tossed with hot pasta (I had egg noodles) there was no 'graininess". Also with the eggs, I have an electric stove, so I kept everything on '2' until the milk was warm, stirred and added the eggs until mixed, then added the cheese a bit at a time until it 'melted'. I then turned it up slightly to simmer for a bit an thicken. I've tried making cheese sauce in the past and it always turned out horrible, very grainy, and icky, I took it super slow with this recipe and stirred with a whisk. (I was very causious and it took like a half hour to make, which I was fine with.)

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Reviewer:

Fassett_Kelly

Reviewed: Mar. 1, 2011

this was amazing. i will definetly save this, the only changes i made were adding some garlic, onions and tomatoes (they really bring out the flavour) but, quick, easy and even less time than it says!!

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Reviewer:

lilgupbaker

Reviewed: Oct. 29, 2010

This did NOT bake well...very very lumpy...it looked unappealing when we put it in with potatoes and broccoli. The only reason why I am giving it 2 stars is because the flavor was fairly ok. Will not make again.

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Reviewer:

Mykaela

Cooking Level: Intermediate

Living In: Fossil, Oregon, USA

Reviewed: Oct. 20, 2010

I am a good cook and this never thickened up. Totally not fab. Was pretty bummed because it's not cheap to make and my kids LOVE pasta. Not this one. :(

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Reviewer:

dschavez

Reviewed: Sep. 3, 2010

So delicious! I thought it was too liquidy, so I put some flour in it and is Great! Yummy!

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Reviewer:

NeverJuice

Reviewed: Jun. 13, 2010

Excellent! Very easy and yummy. Have made this before and will use it tonight.

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Reviewer:

nanel's mom

Cooking Level: Intermediate

Home Town: Abingdon, Virginia, USA

Living In: Fredericksburg, Virginia, USA

Reviewed: May 3, 2010

scrumptious! did not quite have the parmesan. added some grated cheese and some garlic. no problem with the egg yokes. I just beat them with some cream, added it to the cream while it was warming and stirred until it boiled.

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Reviewer:

wickercook

Cooking Level: Intermediate

Reviewed: Apr. 29, 2010

Eventhough I tempered the eggs as suggested by others it was very lumpy. The flavor was good but the end result looked very unappetizing.

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Reviewer:

fozziesmom

Cooking Level: Intermediate

Home Town: Astoria, New York, USA

Living In: Valley Cottage, New York, USA

Reviewed: Apr. 21, 2010

I loved this sauce. Next time I may add a little lemon, but my picky boys even ate it. Make sure to temper the egg yolks and all will be good

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Reviewer:

Happyheifer

Supporting Member (Click to learn more about Supporting Membership)

Reviewed: Feb. 8, 2010

My friend and I had made some kick butt home made grilled chicken ravioli and was looking for a good sauce to go along with it. This sauce looked good and we tried it. VERY disappointing. The sauce was watery and thin. Cheese do not all melt. Will not do again

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