I made this last night... ended up stirring in a little dijon because I missed that bechamel flavor. It did turn out... not gloppy, etc. but I wasn't crazy about it. I used good quality cream and cheese... but it left my mouth feeling quite coated... and I didn't see how it was any easier than making alfredo with a roux.
just curious if anyone else has had any luck? FWIW.. I turned my dish in to a sort of pasta primavera by lighting sauteeing some veggies & parsley on the side and then tossing them in to coat at the last minute.
it was a decent dinner... but the sauce seemed lacking.