Beer Cheese Sauce
This is the most amazing cheese sauce you will ever sink your teeth into. Beer and cheddar cheese perfectly combine with the smoked paprika and ground chile de arbol to create a rich, smoky deep cheddar cheese flavor that you just can not get enough of!
Ingredients
- 1/4 cup unsalted butter
- 1/4 cup all-purpose flour
- 1 1/2 teaspoons garlic powder
- 1 1/2 teaspoon ground chile de arbol or cayenne pepper
- 3/4 teaspoon smoked paprika
- 3/4 teaspoon kosher salt plus more to taste
- 1/4 teaspoon fresh ground black pepper
- 12 oz Belgian-style wheat beer like Blue Moon, divided
- 8 ounces medium cheddar cheese shredded (about 2 cups)
- 8 ounces sharp cheddar cheese shredded (about 2 cup)
- 3/4 cup half & half
- 1 teaspoon Worcestershire sauce
Instructions
- Melt the Butter: Place a 2-quart saucepan over medium-low heat. Add the butter and let it melt completely, about 2 minutes, until it foams slightly but does not brown.
- Make the Roux: Whisk in the flour. Cook for 2–3 minutes, whisking constantly, until the mixture thickens, looks like wet sand, and smells nutty.
- Season the Base: Sprinkle in the garlic powder, chile, smoked paprika, salt, and pepper. Whisk for 30 seconds to wake up the flavors.
- Add the Liquids: Slowly pour in the beer, whisking constantly. The mixture will seize up at first, then smooth out into a glossy base after 1–2 minutes.
- Melt the Cheese: Reduce heat to medium-low. Add the shredded cheddar in small handfuls, whisking after each addition until melted and silky before adding more. This should take 3–4 minutes total.
- Finish the Sauce: Stir in the half & half and Worcestershire sauce. Whisk until smooth, velvety, and thick enough to coat the back of a spoon, about 2 minutes. Taste and adjust with a pinch more salt if needed.
- Serve Warm: Reduce heat to the lowest setting. Stir occasionally until ready to serve. If the sauce gets too thick, whisk in a splash of warm milk or stock to loosen it back up.
Notes
Make-Ahead Tips: Best served fresh, but can be made 1–2 days ahead. Reheat gently with a splash of milk.
Storage: Store in the refrigerator in a sealed container for up to 3 days.
Freezing: Not recommended — dairy sauces separate after thawing.
Reheating: Warm slowly on the stove over low heat, whisking often, or in a slow cooker on “keep warm” for parties.
Nutrition
Serving: 1 | Calories: 467cal | Carbohydrates: 11g | Protein: 20g | Fat: 37g | Saturated Fat: 22g | Cholesterol: 107mg | Sodium: 822mg | Sugar: 2g | Fiber: 1g | Calcium: 576mg | Iron: 1mg