Reviewed: Feb. 6, 2013

Based on others' reviews and comments, I altered the recipe and got great results! I used a 12 oz. box of farfalle, 1 cup of milk, 8 oz. of cream cheese, 1 cup of shredded parmasan cheese, 1 cup of shredded mozzarella cheese, and I added onion. While the farfalle was boiling, I sauteed finely chopped onion in a separate pan. While the pasta was draining in a colander, I made the cheese sauce (milk, then cream cheese, then parmasan, then pepper and garlic powder, then mozzarella) over low heat in the emptied pasta pot. To avoid the sauce thickening up too quickly and even becoming a bit STRINGY or rubbery, I recommend adding the MOZZARELLA LAST and stopping stirring the sauce BEFORE you think it is thick enough. Return the drained pasta to the pot w/ the cheese sauce and stir in. Each member of my family mixed their own distinct ratio of ham, onions, and peas into their bowls of creamy, cheesy farfalle. Success! my husband, 8-year-old and I really liked it!

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Reviewer:

Melinda F.

Reviewed: Jan. 15, 2013

This is an easy recipe but it tastes just so-so. I followed a lot of the suggestions in the reviews. I only used a 12 oz package of farfalle pasta. I sauteed 1 small onion and 3 minced garlic cloves in a pan. I like sauce and I used 1 1/2 cups of milk, 1 1/2 cups of shredded Cheddar cheese and 1 cup of mozzarella cheese. I warmed the milk and then added the cheese in a sauce pan before adding it to the noodles. I also added a tsp of dry mustard. But it still was dry and needed more sauce. I can't imagine if I had cooked 16 oz of pasta and only used 1/2 cup of milk how dry this dish would have been! The kids thought the meal was OK.

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Reviewer:

PlayitaTravel

Reviewed: Jul. 12, 2012

This is a variation of the Italian recipes, typical of the Emilia Romagna region, but in the Italian one there's no mozzarella, Cheddar Cheese and garlic, only a little bit of Onion.

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Reviewer:

TheItalianSecret

Reviewed: May 9, 2012

I followed this recipe most of the way... I used roasted turkey breast chunks instead of ham. Also I chopped up some garlic and added it to the milk mixture along with a little chicken broth to enhance flavor. I added everything except for peas and turkey to milk mixture and melted the cheeses then added peas and turkey to avoid cheeses clumping. also added about 3/4 tsp flour to help thicken. It was SUPER good!!!!

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Reviewer:

BrittN89

Reviewed: Apr. 30, 2012

I found this recipe looking for ways to use up left-overs after Easter. I used a 2 different kinds of cheddar cheese instead of mozzarella.

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Reviewer:

Mrs. Chef Esh

Cooking Level: Expert

Home Town: Lancaster, Pennsylvania, USA

Living In: Lititz, Pennsylvania, USA

Reviewed: Mar. 14, 2012

This is such a simple recipe that can adapt to anyone's 'doctoring' - I add cream cheese or yogurt with the milk. I made this one time giving the dish a hearty Italian flavor. I made this another time giving the dish a sweet flavor from various spices. When you only have a few minutes for dinner due to kids schedules; and or are short on ingredients, give this recipe a try.

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Reviewer:

Denise

Cooking Level: Expert

Home Town: Manitowoc, Wisconsin, USA

Living In: Waterford, Michigan, USA

Reviewed: Sep. 23, 2011

I started by sauteing some chopped garlic in butter before adding the milk and remaining ingredients. Used white cheddar and Parmesan cheeses. When the sauce was done, I spooned it over the pasta. I thought this was a good way to use the rest of a ham steak from the previous night's dinner, but my husband didn't agree. Some people don't like ham and peas I guess!

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Reviewer:

*~Lissa~*

Cooking Level: Intermediate

Home Town: Attleboro, Massachusetts, USA

Living In: Cobb, California, USA

Reviewed: Mar. 22, 2011

A good base recipe, though I made a few changes. To start, I used frozen peas and drained the pasta over them to thaw them out. I then sauteed the ham in some butter before adding about three quarters of a can of evaporated milk and about a quarter cup of ranch dressing, though you can do it to taste. Then I added a substantial handful of shredded sharp cheddar cheese, allowing time for it to melt before stirring in the peas and pasta. A tasty, quick supper that I will probably make again!

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Reviewer:

Israfel

Reviewed: Feb. 21, 2011

I doubled the cheese and milk because it didnt seem to have enough 'sauce'. I found it a bit on the bland side and feel it really needed quite a few things added to bring up the taste. Even though I don't think I will be making this again, I didn't find it BAD, it just wasnt GREAT.

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Reviewer:

My4boys

Cooking Level: Intermediate

Living In: Augusta, Georgia, USA

Reviewed: Jan. 10, 2011

This wasnt so bad...I only used 1/2 box and halved pretty much everything except for the cheese, I kept that the same (I c. each for my updated servings) & it fed the four of us. This will def. be my "desperate times" kinda go to meal.

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