This homemade alfredo isn't a traditional alfredo - it has a bechamel sauce base - but I prefer it because it's a thick rich sauce that you can use on more than just pasta and it reheats beautifully. And it's a fool proof recipe that never separates and is always a huge hit.
In a sauce pan melt the butter, whisk in the flour and cornstarch until smooth - the longer you cook the darker the color will be and add more of a nutty flavor.
Gradually add the milk and cream while stirring.
Bring to a boil and then take off heat - it will thicken as it cools
let it cool about 4 mins, test it with your finger, it should feel warm but not burn.
Add the cheese a little at a time stirring and letting it melt completely
Add the pepper. And add the salt, little at a time, tasting to get the balance right.
Serve over pasta with your favorite meat (Sautéed chicken, Salmon, etc.).