I made this beer-cheese dip to go with my pretzels. I don’t feel like I need to advertise it much – beer and cheese – what more could you want. As you can see, it makes a fair bit. The rest of it I mixed with some cooked pasta and roasted butternut squash and baked topped with some breadcrumbs as a makeshift mac and cheese. I used Newcastle Brown Ale as my beer of choice as I don’t much like hoppy beers and this one has a nice mellow flavour. The sauce will solidify as it cools down – there really is that much cheese, so make it ready to eat straight away or bung it in the microwave to melt. The recipe is adapted from the blog ‘Spend With Pennies’.
- 60g butter
- 35g plain flour
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- pinch cayenne pepper (or paprika)
- 250ml milk
- 170ml Newcastle Brown Ale
- 235g mature cheddar
- 120g mozarella
- 120g gruyère cheese
- 2 tsp mustard
1.) Grate the cheddar and the gruyère and chop up the mozarella
2.) Measure out the milk and beer into a jug and measure out the butter into a pan
3.) Measure out the flour. Melt the butter in the pan then add the flour, garlic, onion and cayenne powder. Beat to a paste and stir around the pan for 2 minutes.
4.) Add splashes of milk and whisk until each is combined into the paste, eventually forming a thick sauce.
5.) Add the cheeses to the pan and mix until all melted into a smooth gooey sauce.
6.) Stir in 2 tsp of mustard.