Homemade Beer Cheese is just as rich, delicious, and decadent as the name implies. Not to mention, it’s so simple to make it’s not worth a trip to buy it!
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Homemade beer cheese, you say? I think that I’ve mentioned recently that since Philip started Path of Brews he’s mentioned that I should start working on more recipes that incorporate beer. I’ll actually be guest-posting a lot of these recipes to his blog, but this one’s been on my list for quite some time so I’m sharing it here with you guys (not, of course, that you can’t visit Path of Brews, and I’ll be sharing a little blurb from my recipes here so you’ll know my recipes are there).
When you start doing a lot of cooking for yourself, particularly when you have no fear in the kitchen, you pick up a lot of knowledge that turns out to be dangerous. Dangerous to your waistline, that is. While coconut oil popcorn is simple and the stuff of my dreams, I frequently get a whim to take on more ambitious projects, like baking brown butter chocolate chip cookies or whipping up pimento cheese waffles to sandwich fried chicken onto. And on Saturday night, when I’m in need of some cheese sauce, all I have to do is whisk up a simple cheese sauce to dip chips or pretzels into. That is precisely where this recipe came from, though my first rendition of it was made with milk. After a trip to Chattanooga Brewing Company I quickly realized that this sauce needed to be made with beer instead. Wouldn’t you agree that this was a great idea?
The biggest football game of the year is coming up next weekend, and for many of us, the most important part of a football game is the food. I realize that this is not the case for all of you, but at least you can admit that the food is a very important factor. And, I mean, you’re likely to have beer, so why not take one of those bottles or cans and turn it into homemade beer cheese? You can use any kind of beer that you like, though I’ve listed below a few that I would avoid (we’ve made ours with pale ales every time, and a pilsner would be great if you don’t want a really strong beer flavor).
So take the 15 minutes necessary to whip up this simple homemade beer cheese…I promise you won’t regret it!
What is your favorite tailgating snack?
Mary
Yield: 2 cups beer cheese
Super Bowl Recipe: Beer Cheese5 minPrep Time:
10 minCook Time:
15 minTotal Time:
Save Recipe
Ingredients
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 10 ounces (1 1/4 cup) beer of your choice (I used Founder’s Dry-Hopped Pale Ale); you’ll probably want to avoid really dark beers such as porters or stouts, Hefeweizens, or flavored beers
- 8 ounces sharp cheddar cheese, grated
- 1 teaspoon Dijon mustard
- 1/4-1/2 teaspoon cayenne pepper (optional)
- 1/4-1/2 teaspoon salt, to taste
Instructions
- Melt the butter in a 10-inch skillet over medium heat. Whisk in the flour and cook for about one minute.
- Slowly whisk the beer into the roux. Once all the beer has been incorporated, whisk in the cheese a handful at a time.
- When the cheese has fully melted, whisk in the mustard and the cayenne pepper. Taste and add salt until desired flavor is achieved. Serve immediately. A small Crock-Pot (like a Little Dipper) is a good way to keep the dip warm if it will not get eaten immediately.
7.6.8256https://chattavore.com/homemade-beer-cheese/
Yield: 2 cups beer cheese
5 minPrep Time:
10 minCook Time:
15 minTotal Time:
Save RecipeIngredients
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 10 ounces (1 1/4 cup) beer of your choice (I used Founder’s Dry-Hopped Pale Ale); you’ll probably want to avoid really dark beers such as porters or stouts, Hefeweizens, or flavored beers
- 8 ounces sharp cheddar cheese, grated
- 1 teaspoon Dijon mustard
- 1/4-1/2 teaspoon cayenne pepper (optional)
- 1/4-1/2 teaspoon salt, to taste
Instructions
- Melt the butter in a 10-inch skillet over medium heat. Whisk in the flour and cook for about one minute.
- Slowly whisk the beer into the roux. Once all the beer has been incorporated, whisk in the cheese a handful at a time.
- When the cheese has fully melted, whisk in the mustard and the cayenne pepper. Taste and add salt until desired flavor is achieved. Serve immediately. A small Crock-Pot (like a Little Dipper) is a good way to keep the dip warm if it will not get eaten immediately.
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