Easy Beer Cheese

Ingredients:

• 2 tablespoons butter

• 2 tablespoons all-purpose flour

• ¾ cup beer (lager or ale works best—avoid overly bitter IPAs)

• ½ cup milk (or half & half for creaminess)

• 1 teaspoon Dijon mustard (optional for tang)

• ½ teaspoon garlic powder

• ½ teaspoon paprika

• 2 cups shredded sharp cheddar cheese

• Salt & pepper to taste

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Instructions:

1. Make a roux:
   In a medium saucepan over medium heat, melt the butter. Whisk in the flour and cook for 1–2 minutes to eliminate the raw flour taste.

2. Add liquids:
   Slowly pour in the beer, whisking constantly to avoid lumps. Then add the milk. Continue whisking until the mixture begins to thicken—about 3–5 minutes.

3. Season:
   Stir in the Dijon mustard, garlic powder, paprika, salt, and pepper.

4. Add cheese:
   Reduce heat to low. Add the shredded cheese a handful at a time, stirring until completely melted and smooth.

5. Serve warm:
   Great with soft pretzels, tortilla chips, or poured over fries or bratwurst.

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Tips:

• Use a flavorful beer, but avoid very hoppy (bitter) ones unless you love that flavor.

• Freshly shredded cheese melts better than pre-shredded (which has anti-caking agents).

• If it’s too thick, add a splash more milk or beer.