Who Doesn't Like Beer Cheese?

There are few things better than a nice warm pretzel dipped in a fresh batch of beer cheese! If there is an appetizer involving beer cheese on the menu at a restaurant, I am always bound to order it, but you may be surprised to hear, homemade beer cheese is super quick and easy to make on your own. It takes just about 10 minutes to put it all together — right on the stove top. I would say the most time-consuming part of making your own beer cheese is shredding the cheese. When it comes to how to serve beer cheese, the options are endless! You can serve it with soft pretzels, cubes of bread, veggies or crackers, pigs in a blanket or a combination of everything! You could even drizzle it on a hamburger or bratwurst! Beer Cheese Recipe adapted from https://handletheheat.com/ This beer cheese recipe comes together in just about 10 minutes and is a great little appetizer to serve before dinner, or a snack to serve at a party! Serve it in a bread bowl to wow the crowd. It's also very adaptable if you want to try to add a different flavored cheese or a little chili powder. Ingredients 4 tablespoons unsalted butter 1/4 cup all-purpose flour 1 cup whole milk 2/3 cup of a wheat style beer 2 teaspoons Worcestershire sauce 1/2 teaspoon Dijon mustard 3/4 teaspoon garlic powder 1/4 teaspoon onion powder 1/4 teaspoon smoked paprika 1/2 teaspoon kosher salt 1 1/2 cups freshly grated sharp cheddar cheese 1/2 cup freshly grated smoked gouda cheese Instructions Melt the butter in a medium saucepan over medium heat. Add the flour and whisk together until it is thick and clumpy and the raw flour cooks out. It should be a paste-like consistency. This will take about one minute. Gradually whisk the milk into the flour. Continue whisking until it slightly thickens. This should take about one minute, as well. Reduce the heat to low and whisk in the remaining ingredients, including the cheeses. Once that cheese has melted and everything is incorporated, remove the cheese dip from the heat and pour it into a serving dish or hollowed out bread bowl. Allow to cool slightly to thicken, but it is best served warm. Cover and store leftovers in an airtight container in the refrigerator for up to one week. To serve after being refrigerated, heat on the stovetop or in the microwave before serving again.