If you need something for your next game day that will disappear fast, make my pub style beer cheese. It's creamy, savory, and cheesy and it can be served in two ways. Serve it hot with warm salty pretzels for the full pub vibe or let it cool and use it as a spread with crackers.
This one is super easy to make but tastes like you ordered it at a pub. It starts with a simple roux, then a few seasonings for warmth and flavor. Whole milk makes it smooth, Dijon and Worcestershire give it that tangy depth, and then the beer goes in. I like a light beer for a classic, mellow flavor, but you can use a darker beer if you want it bolder.
The cheese combo is the secret. American cheese helps stabilize the sauce so it stays smooth, then sharp cheddar and Monterey Jack bring the real flavor. I always add the shredded cheeses with the heat off so they melt gently and never turn grainy.
Serve it with pretzels and watch everyone hover around the bowl, enjoyyy! ❤️
1) In a medium saucepan over medium heat, add the unsalted butter and allow it to melt completely.
2) Whisk in the all-purpose flour until fully combined. Continue cooking for 3 to 5 minutes, whisking frequently, to cook off the raw flour taste.
3) Whisk in the onion powder, garlic powder, cayenne pepper, kosher salt, and turmeric until evenly incorporated.
4) Slowly pour in the whole milk while whisking continuously until smooth.
5) Continue cooking, stirring often, until the mixture begins to thicken. Add the Dijon mustard and Worcestershire sauce and whisk to combine.
6) Pour in the beer and whisk until fully incorporated.
7) Add the American cheese and continue whisking until the American cheese is completely melted and the sauce is smooth.
8) Turn off the heat. With the pan still sitting on the warm burner, add half of the sharp cheddar and half of the Monterey Jack. Stir until fully melted. The residual heat will melt the cheese gently without overheating, which helps prevent graininess.
9) Add the remaining sharp cheddar and Monterey Jack and continue stirring until completely smooth and no visible cheese remains.
Notes: If the residual heat does not fully melt the cheese, turn the heat back on low and continue stirring until smooth.
10) Serve hot with salty pretzels or allow the beer cheese to cool to room temperature and serve as a spread with crackers.
Notes: If serving hot and the beer cheese thickens too much, stir in 1 to 2 tablespoons of whole milk over low heat until the desired consistency is reached.
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