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