The first time I made this for my husband, he just raved on and on about it.  I don’t make cheese sauces very often, but when I do, it’s this one I pick to top chicken breasts that I coat with my chicken nugget breading.   This dip is also great for topping steamed veggies.

Ingredients:

• 2tb butter
• 3tb flour
• 3/4 c milk
• 1/2 c beer
• 1 ts dijon mustard
• 1/4 ts garlic powder
• 1/4 ts salt
• 1/8 ts cayenne powder
• 3c shredded cheddar cheese

Method:

• Melt the butter until bubbly, then whisk in the flour to make a roux.  Cook this for a few minutes over medium heat, then add the milk, whisking as you add it.  Add the beer the same way.
• Add the seasonings, then continue cooking over medium heat until the mixture begins to thicken.
• Remove mixture from heat and stir in shredded cheese until it’s melted, then serve while still warm!