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Ingredients Jump to Instructions ↓

  1. 8 ounces Cream cheese -- cut in bits

  2. 3/4 cup Parmesan cheese -- grated

  3. 1/2 cup Butter or margarine

  4. 1/2 cup Milk

  5. 8 ounces Fettuccine; cooked -- drain

  6. 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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