Ingredients
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1 cup whole milk
- 1/2 cup lager beer
- 1 teaspoon Dijon mustard
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/8 teaspoon cayenne pepper
- 2 cups shredded sharp cheddar cheese
Instructions
- Melt the butter in a medium saucepan over medium heat. Whisk in the flour to form a roux, cooking for about 1 minute until it's golden and bubbly.
- Gradually pour in the milk and beer, whisking continuously to prevent lumps. Cook the mixture until it thickens slightly, about 5 minutes.
- Reduce heat to low. Add the Dijon mustard, garlic powder, salt, black pepper, and cayenne pepper. Gradually add the shredded cheese, stirring until the cheese is completely melted and the sauce is smooth.
