Creamy Beer Cheese Sauce

3 Tbsp butter

3 Tbsp all purpose flour

½ cup lager beer

1 cup whole milk (half and half or heavy cream may be substituted)

1 tsp grainy dijon mustard (or regular dijon)

1/2 - 1 tsp Worcestershire sauce

½ tsp garlic powder

½ tsp kosher salt

¼ tsp black pepper

⅛ tsp cayenne pepper

pinch of dried parsley (optional)

3 cups shredded cheddar cheese (or your favorite cheese) (about 12 oz)

In a saucepan, melt butter over MEDIUM heat. Add flour and whisk until combined. Cook for 30 seconds, while whisking occasionally.

Add beer, whisking continuously as you pour, eliminating any lumps from the flour mixture. Slowly add in milk, whisking as you pour.

Cook over MEDIUM heat, whisking often, for several minutes, until mixture has thickened. Stir in mustard, Worcestershire sauce, garlic powder, salt, pepper, and cayenne.

Add cheese, a handful at a time, and stir until completely melted. Serve warm.