1 cup light cream
.5 cup skim milk
1 cup shredded Parmesan cheese
1 teaspoon unbleached flour
Pinch kosher salt, crushed in fingers
2 strips bacon (optional)

Combine the milk and cream in a saucepan over medium heat.  Add the parmesan cheese, stir constantly with a plastic whisk until combined.  You should no longer be able to see the parmesan cheese.  Add the flour if sauce is too thin.  If sauce is too thick, add a tablespoon more of skim milk (add more if necessary).

Optional:  If you would like your sauce to be even worse for you have a good bacon taste, first cut two strips of bacon into .5 inch segments, and cook in the pan before adding your cream and milk.  Do not drain.