Beer Cheese

• portions: 4 cups
• temps total: 15 minutes

Ingrédients

4 tablespoons unsalted butter

4 tablespoons all-purpose flour

1 tablespoon yellow miso paste, optional

1 (12-oz can) Pilsner beer (or light beer of your choice)

1 cup whole milk

1 pound sharp Cheddar, shredded (about 4 cups)

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon smoked paprika (optional)

Salt (if not using miso)

Pretzel sticks, cut-up vegetables or crusty bread, for serving

Instructions

In a medium saucepan on medium-low heat, melt the butter, then add the flour and whisk until smooth. Add the miso paste, if using, and mix until fully incorporated. Cook, whisking, until mixture is bubbling and smells nutty, about 3 minutes.

Gradually add beer and milk and whisk together until smooth. Let cook on medium-low for 4 to 5 minutes, stirring occasionally, until thickened. Remove from the heat, then add the cheese and whisk until melted and well incorporated. (The beer cheese will continue to thicken as it cools.) Stir in the garlic powder, onion powder and smoked paprika (if using). Taste and add salt, if necessary. Serve with pretzel sticks, vegetables or crusty bread.

Notes

https://cooking.nytimes.com/recipes/1023494-beer-cheese

I think seek out a different recipe next time

Nutrition

• Calories: 184
• Lipides Totaux: 12 g
• Lipides Saturés: 7 g
• Lipides Insaturés: 4 g
• Acides Gras Trans: 0 g
• Sodium: 250 mg
• Glucides Totaux: 11 g
• Fibres Diététiques: 1 g
• Sucres Totaux: 2 g
• Protéines: 6 g