Contributor: Unknown
2002 Cowley Cookbook
8 ounces cream cheese, cut in bits
1/2 cup milk
3/4 cups Parmesan cheese, grated
8 oz. fettuccine, cooked and drained
1/2 cup butter or margarine
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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