Hi the sounds like you have a handle on the tweaks. Did you use the exact ingredients called for? The Jovial pasta, Bob’s red mill flour, whole milk, etc.?

I’ve made this recipe twice and each time the sauce turned out super thick and the ratio of sauce to pasta seemed excessive. I ended up adding more milk to thin out the sauce but I’m thinking next time making 1/2-2/3 the amount of sauce because it almost turns into soup. It is delicious though!

As stated in the recipe, it serves 6, so the recipe can be divided into sixths.

I am always very conservative with storage. It could be refrigerated for up to 4 days and yes, you could try freezing. It should reheat well in the microwave.

What a nice friend you are! And I bet that soup hit the spot, too. So happy you are finding delicious dishes to share.

Thanks so much! I used to make a very similar recipe before we had to switch to gluten free (due to celiac). I’m so happy to know how to make a GF roux now – came out great! I made this and your tomato soup to bring to friends who are recovering from surgery and follow the fodmap diet. Yum!

Hi Heather, where we live in the northeast US we have several choices and your markets may vary. The recipe is calling for lactose-free dairy milk, not a true “alt” milk like almond or oat. There are house brands, Organic Valley, Fairlife as well as Whole Foods has now come out with a 365 house brand. These are just cow’s milk, with enzyme added, and I typically use whole milk in my recipe development. The enzyme makes the milk a bit sweeter, but it is basically whole milk. I was afraid to try it at first because it sounded so weird, but once I tasted it, I was converted! The Fairlife is also “ultra-filtered” and according to the company has “50% more protein and 50% less sugar than regular milk”. I have not used it in recipe development and not sure how it would alter recipes.