Melt butter in a large saucepan over medium heat. Add flour and cook for 2 to 3 minutes. Add heavy cream; stir constantly until butter-flour mix is incorporated and smooth. Add Grande Parmesan, Grande Romano, garlic and Grande Ricotta; stir until melted.

Bring sauce to a simmer and cook for 7 to 10 minutes. Stir constantly. Add salt and pepper to taste. Cool before use, allowing sauce to thicken.

Hold under refrigeration or freeze. To reheat, warm Alfredo sauce in a saucepan over low heat, stirring constantly to avoid separation.