We make this sauce a lot and serve it over fettuccine. Sometimes I add a half cup of broccoli or seeded and diced tomato. I think this is just as good as the store bought stuff, if not better. If you have a lot of parmesan, you could use that instead of the white cheddar and it would be more authentic.
3 T butter
2 cloves garlic, chopped
3 T flour
2 1/2 C milk
1/4 t black pepper
1 t salt
1 C shredded white cheddar
1/4 C shredded parmesan
Melt the butter in a small saucepan.
Add the garlic and simmer for a minute.
Stir in the flour and cook briefly, stirring constantly.
Add the milk and allow the sauce to thicken for 5 minutes or so, stirring often.
While the sauce is thickening, add the salt and pepper.
Add the cheeses at the end and stir until melted.
Turn off the heat and serve immediately. Do not leave the sauce warming for a long time after it’s finished because that will give it a strange texture.