- Serves: 2 cups
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- 3/4 c. Milk
- 2 tbsp. Butter
- 3 tbsp. Flour
- 1/2 c. Beer
- 3 c. Extra Sharp Cheddar Cheese
- 1 tbsp. Dijon Mustard
- 1/2 tsp. Garlic Powder
- Salt & Black Pepper, to taste
- Potato Chips or Pretzels (for dipping)
Heat a large saucepan on on medium heat, then melt butter. Stir in flour, whisking constantly to prevent burning, until flour is cooked. Remove roux from heat and pour in milk and beer.
Return saucepan to medium heat and stir in dijon and garlic powder. Continue to cook, stirring frequently, until sauce begins to thicken. Reduce heat to low and slowly stir in cheese, one handful at a time. When cheese is fully incorporated, season to taste with salt and pepper.
Serve hot with potato chips or pretzels.