2 gallons Half & Half

Place the Half & Half in a large stockpot and allow to heat.

1 tsp. table salt
1 tbsp. Worcestershire sauce, Lea & Perrins only
1/2 tbsp. dry mustard
1/2 tbsp. garlic puree, Schilling only
1 tbsp. Tabasco sauce
1/2 c. cracked pepper

Add all the spices above to the Half & Half and blend well. Bring the mixture to a boil, then reduce heat slightly so that the sauce barely simmers.

3/4 lb. Parmesan cheese, fresh grated
3/4 lb. Romano cheese, fresh grated

Slowly add the cheeses constantly blending with a whip.

3/4 lb. flour, all-purpose
3/4 lb. butter, melted

In a separate pan, blend the flour and butter together to form a roux and stirring constantly, cook until it has bubbled for 30 seconds. Remove from heat.

Slowly add the roux to the sauce and simmer for 20 minutes stirring constantly. BE SURE all the cheese is completely melted. Be careful not to burn the sauce, when done, immediately chill in an ice bath. When cool, label, date, cover, and refrigerate until needed.