Ingredients
- 1/2 cup butter
- 8 ounces cream cheese (Room Temperature Best)
- 2 tablespoons flour
- 2 cups whole milk (I myself DO use skim and it still works fine)
- 1/2 cup parmesan cheese
- salt and pepper to taste
Description
This Tastes Like The Real Deal. I Never Can Keep Leftovers, So I Double The Recipe Or Triple It And Store Some In A Sealed Container For Quick Lunch Bases, Etc
Group Recipes
Join Recipe Bridge
Sign up with the click of a button
Signup with Facebook Sign in with Twitter