Yield: 4 servings
Measure | Ingredient |
---|---|
\N \N | -----waldine van geffen vghc |
8 ounces | Cream cheese; cut in bits |
¾ cup | Parmesan cheese; grated |
½ cup | Butter or margarine |
½ cup | Milk |
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.
Source: Gloria Pitzer's Secret Recipes