- 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
8 ounces 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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