ISO: Alfredo Sauce: I'm a student needing help!!

I am a freshman at Tulane University in New Orleans. Over Christmas break, my girlfriend and I successfully attempted a full course meal with the main entree as fettuccine Alf redo with garlic chicken. When I came back home, I wanted to please my friends (and mainly show off), so I attempted the dish once again. However, this time was not so successful. I'll have to admit, I did things a little differently at college (mainly because of the environment). Instead of using a proper sauce pan, I used at first a regular frying pan, and then transferred to a pot when I needed the frying pan. Another difference was that I noticed the parmesan cheese I bought was Parmesan Reggiano, which I am pretty sure I didn't use back home. In the end, the entire dish was ruined because the cheese just WOULD NOT MELT!!! Large clumps of cheese were produced, and although the dish did taste fairly unique, and actually quite good, i was somewhat disappointed at the lack of Alf redo. If anyone has any suggestions, please let me know!! Thank you.