One of the more unique and savory takes on the cheese sauce is beer cheese dip. A staple of the pub, this beer cheese combines the sharpness of a good English cheddar with the malted taste of a dark beer to create the perfect compliment to fries, tater tots, chips, and big soft pretzels.
Melt the butter in a small saucepan at medium heat. Whisk in the flour.
Take the pan off of the heat and whisk in 2 tablespoons of the milk until smooth (it will be thick).
Add half of the remaining milk and whisk until smooth, followed by the rest of the milk. Stir in the beer, dijon, garlic powder and a pinch of salt.
Return the pan to medium heat and stir until the sauce thickens and is bubbling (about 2-3 minutes). Remove from heat.
Add the cheese in small handfuls and mix, letting it melt into the sauce before adding more, until all of the cheese is used. Add more salt to taste, if desired.
Garnish with a pinch of paprika and thyme leaves. Serve!
Notes
This recipe yields about 2 cups beer cheese dip.
It can be refrigerated for up to a week or two. I do not recommend freezing.
To reheat, put it back on the stove and heat on low, stirring frequently. You may need to whisk in a little bit of milk to thin it out. You can also reheat it in a mini food warmer if you have one.