I used onion powder to make it smoother and an extra 1/2 tsp of Worcestershire sauce and extra 1/2 tsp black pepper. It was YUMMY! Next time I'll use Velveeta or Cheze Whiz I think just to change it up.

Good start. However, I used a Belgian-syle beer, light cream, and a dash of hot sauce (added at the end). I chopped a medium onion and sauteed it along with the garlic in the grease from the 4 strips of bacon that I had fried. I added that to home-made chicken stock and pureed it with a stick blender, then added that mixture along with the other ingredients to the flour/butter roux and cooked it as directed until it was thickened, then added the cheese. I garnished it with the crumbled bacon. Delicious!