Beer Cheese

It seems like every pub on the planet is offering some kind of soft pretzel and some beer cheese. Sometimes it's really delicious and sometimes not so much. I've been playing around with beer cheese recipes for ages -- mostly because I'm too cheep to buy the store-bought stuff that is more chemicals than cheese.

Since it's the time of year when we're cuddling up in front of our favorite movie or to catch some football, it seemed a good time to share the latest version of beer cheese from the kitchen rabbit hole. Keep in mind that this was made from what I had on hand the day the spirit moved me. The possible substitutions are endless.

I found some Mad Elf in the beer fridge and it opted for that rather than something really hoppy or too dark. I like some kick so included some horseradish, Worcestershire and sriracha in the mix. Sometimes I use cream cheese or sour cream, but I only had plain hi-fat Greek yogurt on hand so used that. As far as the cheeses, I always start with some Velveeta, and then go from there. In this case it was some white cheddar, some Swiss, and a bit of Parmesan.

I started off by heating the beer and whisking in some cornstarch until it was well incorporated. The cornstarch is helpful in keeping the more stringy cheeses from being too stringy when they are heated.

Once the cornstarch is incorporated, I like to add my savories, so I added cracked pepper, the Worcestershire sauce, the horseradish, some garlic and onion powder, mustard, he hot sauce and some paprika.

Once the beer / cornstarch mix is seasoned I gradually add the cheeses and whisk until smooth. I start with the Velveeta and whatever creamy dairy I'm including (cream cheese, sour cream, or yogurt). After the soft and creamy mix is completely blended, I add the harder cheeses and stir constantly to melt and incorporate. Once everything is all melted and blended together, I do some taste testing and adjust as needed.

This batch made a few cups that I promptly poured into jars and refrigerated for later use. It keeps for a few months in the fridge.

Aside from the obvious of dipping pretzels, nachos, or crackers, it's yummy in a burrito, stirred into scrambled eggs, or for Welsh Rarebit. I've even stirred it into cooked pasta for a quick mac 'n' cheese.

As you review the recipe, please keep in mind that it's built around using an entire 12oz. of beer and guessing at quantities to get the right consistency. There is no right or wrong, so don't be afraid to experiment with your favorite cheeses or seasonings.

THE RECIPE:

1- 12oz bottle of beer

1-2T cornstarch

1-2T horseradish

1-2T mustard

1-2T Worcestershire sauce

Hot sauce to taste

1/2t +/- each garlic powder, onion powder, paprika, and black pepper

8oz. Velveeta

1/2C yogurt (or sour cream or cream cheese)

8oz. shredded cheddar

8oz. Swiss

8oz. Parmesan

Heat the bear in a large sauce pan and whisk in the corn starch until well mixed.

Add the savories and seasonings and whisk until blended.

Stir in the Velveeta and yogurt (or other creamy dairy) until completely incorporated.

Add the other cheeses one at a time and stir or whisk until blended and smooth.

Test for flavor and adjust seasonings to your taste.

Serve warm or transfer to sterilized jars and refrigerate until needed.

You can warm the cheese in the microwave or transfer to a sauce pan and warm over low heat -- but make sure you stir so it doesn't burn.