8 oz. cream cheese- cut into bits
3/4 c. Parmesan cheese- shredded
1/2 c. butter or margarine
1/2 c. milk
8 oz. Fettuccine, cook--drain
In large saucepan combine cream cheese, Parmesan, butter and milk; stirring constantly until smooth. Toss pasta lightly with sauce, coating well.
Leftovers freeze well...so the recipe says, but reheating this in the microwave just isn't the same as the fresh alfredo. Just to give you an idea of how much sauce this makes...I tripled this recipe for us 12 girls and went heavy on the sauce.
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