Serving Size : 4
8 oz Cream cheese -- cut in bits
3/4 c Parmesan cheese -- grated
1/2 c Butter or margarine
1/2 c Milk
8 oz Fettuccine; cook -- drain
In large saucepan combine cream cheese, Parmesan, butter and milk,
stirring
constantly until smooth.
Toss pasta lightly with sauce, coating well. Leftovers freeze well.
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