8 oz Cream cheese -- cut in bits
3/4 c Parmesan cheese -- grated
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.
Source: Gloria Pitzer's Secret Recipes