Ingredients

The following ingredients have 4 Servings
  • 2 tbsp unsalted butter
  • 3 tbsp all-purpose flour
  • ⅔ cup beer
  • ¾ cup whole milk
  • 1 tsp Dijon mustard
  • 2 tsp Worcestershire sauce
  • 1 tsp smoked paprika
  • ¾ tsp Kosher salt
  • ½ tsp black pepper (freshly ground)
  • 2 cups cheddar cheese (shredded)

Instruction

  • After you have shredded the cheese, make the roux by melting the butter in a medium-sized saucepan over medium heat. Whisk in the flour until completely incorporated. Cook, stirring frequently, for 2 minutes.
  • Add the beer and stir until incorporated. Next, add the milk, Dijon mustard, Worcestershire sauce, paprika, salt, and pepper. Stir continuously, until the mixture begins to thicken and coats the back of a wooden spoon, usually about 3 to 5 minutes.
  • Sprinkle in the cheese and stir until melted. Taste and add more salt, if desired.
  • The sauce is ready to be served at this point. Once off the heat, it will thicken even more. Serve warm or at room temperature.