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