Reviewed: May 19, 2013

This was a really good recipe to start with as I wanted a cheesy cream sauce but had no heavy cream or half & half. It definitely needed tweaking, though, as many others have noted. I reduced the milk down to 2.5 cups and increased the flour to about 4 tbsp and the cheese to 1.5 cups. I also added garlic and, as a last step, bacon. Once said and done, it was amazing on top of elbow noodles for a "fancy" mac n' cheese.

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Reviewer:

Rajjalynne

Reviewed: Apr. 29, 2013

I made the basic recipe and it was pretty fantastic, I really enjoyed it over gnocchi but I think it could use some additions, I'll have to read the other reviews and see what has already been tried.

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Reviewer:

Heather Joy

Cooking Level: Intermediate

Home Town: Vancouver, British Columbia, Canada

Reviewed: Jul. 18, 2012

Nice start, but i agree with most the other guys, cut back on the flour and infuse more cheese and use cream instead or as well as milk. Parmesan mixes well with gorgonzola and takes a bit of the sharp edge off that the gorgonzola leaves

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Reviewer:

WayneZ

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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