Ingredients

The following ingredients have 2 Servings
  • ¼ cup butter
  • ¼ cup flour
  • 1 cup milk
  • ½ cup beer (See Notes)
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ⅛ teaspoon cayenne pepper
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • ½ teaspoon Worcestershire sauce
  • 1 teaspoons Dijon mustard (can sub spicy brown)
  • 1 drop tabasco (optional)
  • 1 cups sharp cheddar (shredded)
  • ½ cup Gouda Cheese (shredded, See notes)
  • ½ cup Gruyere (shredded, See notes)

Instruction

  • Shred the cheese and set it aside.
  • Combine ½ tsp garlic powder, ½ tsp onion powder, 1/8 tsp cayenne, ½ tsp salt, and 1/8 tsp pepper, set aside.
  • Heat the milk in the microwave for 45 seconds.
  • In a 10-inch cast iron skillet, melt butter over medium heat. Whisk in the flour and stir for 1 minute.
  • Slowly incorporate the milk and then the beer, whisking as you pour. If you add it too fast, the roux will thin out too much.
  • Add the seasonings, Worcestershire sauce, and the mustard. Let the mixture bubble gently, increase heat if needed.
  • Allow it to continue to gently bubble and thicken for about 5 minutes.
  • Reduce heat to low and let the base cool down. Gradually sprinkle in cheese and stir to combine.
  • Taste, and add a splash more beer if a thinner consistency or stronger beer flavor is preferred. Season with salt/pepper if desired.
  • Serve with soft pretzels, crusty bread, vegetables, or chips.