The World's Best Alfredo Sauce

From the Kitchen of Andrea Holloman

1 stick butter (the real thing, please)

1 8 oz. block of cream cheese

Garlic pepper to taste

Melt these together on medium heat. Whisk or use a mixer until smooth. Add garlic pepper.

2 cups liquid--I use 1-1/2 cup heavy cream and 1/2 cup water (Whole or skim milk work fine too!)

Whisk in the liquid, stirring constantly. It will be thin.

6-8 ounces of Parmesan cheese--I use the cheapest grated kind. (I have also grated fresh cheese myself for this recipe and couldn't really tell a difference.)

Add cheese slowly to the liquid until blended. Turn heat to low and let cheese melt slowly. It will thicken upon standing off the heat.

I like to make this and refrigerate it until the next day. It reheats well, but you have to add some water to get it to thin up some. It is VERY thick. A word of warning, don't freeze it. I made that mistake and had to throw it away. I don't know if it is the cream or the cream cheese, but it doesn't freeze well.