This didn't have a whole lot of flavor. I really like the idea of making the roux from scratch instead of using canned soup, but as written, I found it to be really lacking in flavor... I initially followed the recipe as is, my pasta was whole wheat, and the flour I used was half white flour and half wheat flour. I also don't drink milk milk so created the appropriate amount of powdered non-fat milk and when made, it was really bland. I honestly don't think those substitutions accounted for the COMPLETE lack of flavor though... I had to keep adding and tasting and adding and tasting. I added about 4 more cloves of minced garlic, grated asiago cheese, salt, pepper, cayenne, nutmeg, lemon juice, heavy whipping cream....premade whipped garlic sauce...I had to just keep adding and adding. I'd like to say that I am pretty health conscious, eating mostly veggies and grains, so it's not like I was only going to be satisfied with a super salty, fatty and extremely rich dish. I can appreciate subtlety, I just don't think there is any flavor as written... After all of the additions, I added homemade bread crumbs and grated parmesan on top. Not sure if I'd go through all of the work again.
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This didn't have a whole lot of flavor. I really like the idea of making the roux from...