Recipe by Barbie
This is an awesome "knock-off" I found on the internet. The only thing I changed was adding a little extra milk, to make the sauce thinner. If you like it thicker, it's easy to adjust the amount of milk. I also like to add a dash of nutmeg, to complete the flavour. The best I've found yet!
- 8 ounces cream cheese, cut into bits
- 3⁄4 cup parmesan cheese, grated
- 1⁄2 cup butter
- 1 cup milk
- 1 dash nutmeg (optional)
- 8 ounces dry fettuccine, cooked and drained