Seafood Fettucine Alfredo

• 4 tablespoons butter
• 8 teaspoons flour
• 1 pint half-and-half
• 1 12 cups fresh parmesan cheese
• 2 (8 ounce) packages imitation crabmeat
• 34 lb pasta, cooked as per package directions

1. Cook pasta as per package directions.
2. Melt butter in med saucepan on med heat and add flour and cook for 2-3 minutes.
3. Slowly begin adding half-and-half to roux, stirring constantly.
4. I like to use a wooden spoon and smooth out any lumps as I go.
5. Once all half-and-half is added, lower heat to med low.
6. Stir frequently, but constant is not required.
7. Add grated parmesan cheese all at one time and stir until melted through *if for some reason your sauce is too thick, you can add 2-4 tbsp additional half-and-half, milk, etc -- whatever is still on hand.
8. Add seafood and stir until heated through.
9. Stir in pasta to finished sauce and serve.

butter, flour, parmesan cheese, imitation crabmeat, pasta

Taken from www.food.com/recipe/seafood-fettucine-alfredo-448403 (may not work)