edible but that is about it. 2 cups of milk is WAY too much for this amount of cheese. One cup would have been more than sufficient. The garlic didn't get infused into the milk in the short amount of time that you suggested for cooking it. I found a bunch of crunchy pieces of strong garlic in my pasta.
I had some frozen angel hair pasta in the freezer so used that. I followed the recipe as written using one cup of milk. The family enjoyed it but thought it was missing something. They added salt and pepper and said that was what it was missing, some seasoning.
This recipe is not accurate, nor detailed enough. The end result is a watered-down sauce, with many small clumps of cheese that do not change. It also does not say whether the pasta should be cooked ahead of time, or added raw. A better recipe is the following: 1. Melt 2 tbsp of butter in the pan until melted completely. 2. Add 2 tbsp of flour to thicken, and fry from 1 minute while whisking. 3. Pour in 1-2 cups of milk slowly, continuing to whisk. 4. When smooth, allow milk to thicken on Med-High heat. Continue for 2 mins. 5. Add 1/2 tsp of salt, 2 cups of cooked pasta, and 1/2 cup of grated cheese. 6. Mix until melted together. 7. Serve and enjoy!
I used leftover cooked rotini pasta to make this and I think it's a perfect way to transform lefteovers. It's kind of like mac and cheese, but the garlic kicks it up. Thanks for sharing.