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I made Dr. Atkins cheese sauce in his new recipe book but it doesn't thicken until it gets cool.I used extra sharp cheddae and it was very good,but I like my food warm.Any suggestions?

...assuming there's only cream and cheese, you can
a) use a thicker cream and more cheese
b) use less cream and more cheese
c) use guar or xanthan gum(s) to thicken (with care)
d) use ExpertFoods ThickenThin not/Starch (a mix of gums) to thicken

Some folks will actually use a tiny bit of cornstarch or flour or arrowroot or taro ... depends on your carb sensitivity and any intolerances you may have.