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!
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