Because you asked.

I had several requests for the recipe for my Cheese Alfredo Sauce. I am happy to indulge but I would like to tell you first that I cook by instinct and I don't keep track of measurements very well. What follows is very close to my recipe but my recipe is slightly different each time. I hope you enjoy it!

Ingredients:
1 pint cream
1 cup milk
1 stick butter
1 cup parmesan cheese
1/4 cup grated romano
salt to taste

Reoux -
3 tbsp cornstarch
1/2 cup milk

Place cream, milk and butter into sauce pan over medium/high heat. When the mixture begins to get hot add the cheeses to the pan. Stir often to keep cheeses from sticking to the bottom. Just before boiling add reoux made up of cornstarch and milk. Let complete mixture boil while stirring for approximately one minute. Remove from heat and salt to taste. Let sit for a few minutes to thicken.

(You can make this thicker by adding more cornstarch and milk or thinner by doing less.)