Reviewed: May 19, 2011

3 cups of milk can't possibly be right. I came out with a really runny soup like result, even after wasting more cheese to try (unsuccessfully) and save it. I like the suggestion about a garlic infused heavy cream instead of the milk & flour. That just didn't even begin to work for me unfortunately.

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Reviewer:

ebbers

Reviewed: Apr. 11, 2011

Delicious. Like many others, I added more cheese and made the sauce with a combination of 2 cups milk and 1 cup heavy cream. I added asparagus, parsley and chives, and used fusilli noodles.

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Reviewer:

deeschu

Cooking Level: Intermediate

Reviewed: Feb. 25, 2011

Loved it. Super easy and very tasty. I only used 2 cups of milk because I ran out, but it turned out great.

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Reviewer:

Luv2Eat

Cooking Level: Intermediate

Reviewed: Dec. 18, 2010

Nice recipe to play with. I added about 1 1/2 tbsp minced garlic which I sauteed in the butter before adding the flour. I increased flour to about 4 tbsp, cut milk to about 2 cups of fat-free milk, and increased the gorgonzola to about 3/4 cup. I also added in 1/2 cup of parmesean and 2 tbsp dried parsley, which was a nice touch, and tossed the sauce with mini bowtie pasta. It was pretty good but would probably use a full cup of the gorgonzola next time. Thanks!

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Reviewer:

HARLEYHON444

Cooking Level: Intermediate

Reviewed: Nov. 2, 2010

three cups of milk HAS to be a typo- the sauce was way too thin and didn't have much flavor.

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Reviewer:

MakMommy

Reviewed: Nov. 2, 2010

It came out grainy and without flavor, even after I cut the recipe down to two cups of milk.

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Reviewer:

natalie

Reviewed: Oct. 4, 2010

Quick & easy sauce. We enjoyed the sauce by dipping thick-cut strips of Italian bread into it. Would make this again.

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Reviewer:

ckkimmey

Reviewed: Jul. 15, 2010

A good base for a delicious sauce! I used an entire block of Gorgonzola when I made it, nearly tripling the original quantity of the cheese but I do like the taste of Gorgonzola. As another reviewer has advised, do not add too much cheese to start if you are not accustomed to the strong flavor of this cheese. I also added five cloves of garlic for added flavor. I didn't have walnuts on hand, but would have added them if I did. I am a huge fan of strong cheeses and have missed the strong Gorgonzola pasta dishes I ate when I was living in Italy. I recommend pouring this sauce over medium-sized Conchiglie (shell pasta), Gnocchi (soft Italian dumplings filled with potato), or, ideally Trofiette (twisted rag-looking pasta) if you can find it, which is how I usually saw it prepared in Italy!

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Reviewer:

thehippiecowgirl

Cooking Level: Beginning

Home Town: Fort Worth, Texas, USA

Living In: Charlottesville, Virginia, USA

Reviewed: Jun. 6, 2010

It's so funny reading everyone's opinions on this recipe- some people think it's perfect, some people think the cheese is too strong, some people complain that they can hardly taste the cheese and add a cup and a half. Are we all buying different strengths of gorgonzola or something? In any case, I'm in the "cheese is too strong" camp and only use about 2 tablespoons for the whole recipe. It turns out perfectly for us that way, quite tasty. More than that is overpowering to us! So if you don't know whether or not you love gorgonzola, I suggest adding just a little bit to start. You can always add more- even 1 1/2 cups if that's what makes you happy :) Also, this makes a pretty thin sauce- use another couple tablespoons of flour if you want something thicker.

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