Basic Alfredo Sauce

• Traditionally, Alfredo sauce is made by making a roux of butter and flour, sauteing until golden brown, then whisking in milk or heavy cream. This mixture is simmered for around 10 minutes until it thickens. At this point, the mixture is reduced to low heat -- or removed from heat altogether -- and shredded Parmesan cheese, along with salt and any other flavorings, are added. The Parmesan melts when it comes into contact with the hot sauce and blends seamlessly into the sauce.

Alfredo Sauce With Cheddar

• While you could call Alfredo sauce made with cheddar, cheddar Alfredo sauce -- or something along those lines -- it would technically be just a cheddar cheese sauce, or perhaps a mornay sauce, which is a roux with milk or cream and shredded cheese. To make a cheddar Alfredo, create your roux of flour and butter, whisk in milk or cream, simmer until thickened, then add shredded cheddar instead of the Parmesan on low or no heat and mix until combined. You can also try adding a bit of mustard, hot sauce or cayenne pepper to complement the cheddar flavors.

Uses for Cheddar Alfredo Sauce

• This sauce might seem a bit off over fettuccine or chicken, but would be perfect for a macaroni and cheese with a bit of bacon added to the mix. The sauce can be tossed directly with macaroni noodles and served as is or baked in a casserole dish, with breadcrumbs and more cheese sprinkled on top. You can also use this sauce to serve over cooked broccoli, as cheddar pairs well with this vegetable.

Alfredo Sauce With Other Cheeses

• If you're simply looking for a new version of Alfredo sauce, there are lots of ways you can customize it for a dinner out of the ordinary. Try making a blue cheese sauce by stirring in crumbled Gorgonzola or Roquefort to your butter, flour and milk mixture. If you're a fan of smoky cheeses, smoked Gouda makes a very interesting cheese sauce as well.