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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Based on others' reviews and comments, I altered the recipe and got great results! I used a...