 I would add a little bit of white wine, obviously water, simmer it until you get some nice flavor. It doesn't have to be for hours. And then use that liquid plus whatever milk or cream that you normally use and then add your cheese, what cheese you would like to use that's not too strong. I guess it wouldn't be sharp cheddar for me. It's always sharp cheddar, but you're saying you want it to take a back seat.