Ingredients 8 oz (225g) Cream cheese, cut into small chunks 3/4 C (175ml) Grated Parmesan Cheese 1/2 C (115g) Butter or margarine 1/2 C (125ml) Milk 8 oz (225g) Fettuccine Bring lightly salted water to a boil and cook Fettuccine per the package directions. Drain and set aside. In large saucepan combine cream cheese, butter and milk, stirring constantly until smooth. Add grated parmesan and continue to stir until craemy Toss pasta lightly with sauce, coating well. Leftovers freeze or store well in the refrigerator. Enjoy |