Typically I use the cheese powder as a sauce with milk and butter, and augment with "real cheese". However, cheese powder does in my experience have a stronger

Typically I use the cheese powder as a sauce with milk and butter, and augment with "real cheese". However, cheese powder does in my experience have a stronger flavor than real cheese; if you want that super-cheesy flavor the powder is very good at it. Arguably I'm cutting the cheese powder with the real cheese. Also, a sibling reply mentions roux. I haven't got that option myself because I'm allergic to wheat, so I'm personally stuck with "alternatives" regardless.