Ingredients

The following ingredients have 4 Servings
  • 4 Tablespoons unsalted butter
  • 1 carrot (finely chopped)
  • 1 large yellow onion (diced)
  • 2 cloves peeled garlic (minced)
  • 1/4 cup all-purpose flour
  • 1 cup milk
  • 1 cup half-and-half
  • 16 ounces beer
  • 1 Tablespoon Dijon or stone-ground mustard
  • 10 ounces sharp cheddar (shredded)
  • Salt & Pepper

Instruction

  • Melt the butter in a large pot over medium heat. Add the carrot, onion, and garlic; saute 10 minutes.
  • Add the flour and stir well. Cook, stirring frequently, for 3 minutes until the flour turns golden brown.
  • Combine the milk and half-and-half. Slowly pour into flour mixture, whisking constantly until combined.
  • Turn the heat up to medium-high and add the beer and mustard. Bring to a boil, whisking frequently until foam subsides.
  • Simmer on low heat for 10 minutes until thick. Remove from heat and whisk in the cheese a handful at a time. Taste and add salt and pepper as needed.