3 cups of 2% (or your choice) milk
1.5 cups of Pecorino Romano and Parmesan blend, grated or shredded (I used Trader Joe's grated blend in the refrigerated section).
4 TBSP butter
2 tsp unmodified potato starch (or equivalent)
1 tsp onion flakes
.5 tsp garlic powder
Dash of black pepper
Place everything into a large sauce pan, over almost medium heat. Whisk all together as the sauce heats up, taking care to blend the potato starch in thoroughly. As soon as there are below the surface bubbles and sauce thickens considerably, turn off and serve.
That's it! We ate ours with sliced chicken and cooked broccoli over pasta.