2 tbsp. butter
2 tbsp. flour
2/3 c. milk
1/3 c. cream
1/4 c. Parmesan cheese
1/4 c. Monterey Jack cheese
7 oz. jar baby corn, drained and halved
1 1/2 c. steamed broccoli florets
1/4 c. thinly sliced red bell pepper
1/2 tsp. fresh thyme (1/4 tsp. dried)
Salt and pepper to taste
4 c. cooked fettuccine

Melt butter in skillet and whisk in flour. This forms a roux. Add milk and cream; stirring to a boil. Add cheeses; continue to stir until sauce is creamy. Add corn, broccoli and seasonings. Toss with pasta and serve.