I agree with the numerous reviews that this recipe needed twice as much milk as directed. I added 1-1/2 cups total because the cream cheese became so sticky and thick. Next time, I'll use chicken broth and milk, because all the milk diluted the spices and I had to add more. Not good when trying to reduce sodium. Thanks for the post, but I may stick with my recipe from college where you use 1 pint whipping cream, 6 tbsp butter, and simmer both until bubbles form. This type of sauce is thinner and more suitable for pasta; the cream cheese sauce in this recipe overwhelms the pasta, especially if you're using thinner types. Thanks for the post, but if you follow this recipe, DOUBLE THE MILK!
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I agree with the numerous reviews that this recipe needed twice as much milk as directed. I...