8 ounces cream cheese, cut in bits
3/4 cup Parmesean cheese, grated
1/2 cup butter
1/2 cup milk
8 ounces fettucine, cooked and drained
In large saucepan combine cream cheese, parmesean, butter and milk, stirring constantly until smooth. Toss pasta lightly with sauce, coating well. Leftovers freeze well