Delicious cheese in liquid form?! Yes, please. Great as a burger or hot dog topping, or a dip for big, soft pretzels. You’re the beer boss, you make the beer rules.
- ½ Stick Butter
- ⅓ Cup AP Flour
- 1 Tbsp Ground Mustard
- 1 Cup Beer of Choice
- 1 Can (12oz) Evaporated Milk
- 1 lb Wisconsin Cheddar Grated (not pre-shredded)
- Pinch Kosher Salt
- Pinch White Pepper
Melt butter in a saucepan over medium heat. Whisk in flour and mustard, stirring and cooking the roux for about two minutes. Stir in the beer and bring to a simmer, letting the alcohol cook off for a couple minutes. Add evaporated milk and bring back to a low simmer. Slowly fold in the cheese and stir until fully melted and incorporated. Serve while hot and flows like silky lava.