Ingredients
- Servings: 4
- 8 ounces cream cheese, cut in bits
- 3/4 cup parmesan cheese, grated
- 1/2 cup butter or 1/2 cup margarine
- 1/2 cup milk
- 8 ounces fettuccine, cooked, drained
Recipe
- 1 in large saucepan combine cream cheese, parmesan, butter and milk, stirring constantly until smooth.
- 2 toss pasta lightly with sauce, coating well.
- 3 leftovers freeze well.
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