This recipe was kind of surprising because in addition to making a roux you also used heavy (or whipping) cream. Even though I was doubtful about how it would turn out I followed the directions faithfully. Normally you would make a roux with milk and using the heavy cream made the sauce gluey in appearance and consistency. It may have helped if less flour were used and I thought the half cup called for may have been a typo.
I didn't make the salad to accompany this - I was in a rush to get dinner on the table and that's one of the reasons I love recipes with heaps of veggies included as I feel okay with not serving an additional side of veggies.
I was very worried with how it would turn out because of the nature of the sauce. I thought this might be extremely dry because the sauce didn't even seem to mix in well with the veggies and noodles before baking. Anyway I was pleasantly surprised that it turned out pretty good. I love the combination of Brussels sprouts, cheese and basil. I'd definitely recommend this one.