Olive Garden Fettuccine Alfredo

I think this alfredo sauce is really good. The kids really like it as well.

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; cook – drain (we use about 2 cups of any kind of pasta)

In large saucepan combine cream cheese, Parmesan, butter and milk, stirring constantly until smooth. Toss pasta lightly with sauce, coating well. Leftovers freeze well.

Our variations: We add some pepper, nutmeg and cloves. You can also add some chicken or broccoli or whatever you want. Also, you could cut the cream cheese down to 4 oz. and add a cup and a half of the Parmesan cheese to give it a more hearty, cheesy flavor.

Original Recipe from recipetrove.com.