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Beer Cheddar Cheese Sauce


  • 2 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour
  • 1 cup half and half
  • One 12-ounce bottle beer, amber preferred
  • 2 cups grated sharp Cheddar cheese
  • 1 cup cream cheese
  • 2 teaspoons Worcestershire sauce
  • 2 teaspoons kosher salt
  • 1/2 teaspoon dry mustard
  • 1/4 teaspoon paprika
  • 1 pinch cayenne
  • 5 to 6 turns fresh ground black pepper


In a medium sauce pan over medium heat, add the butter and flour and mix together to make a roux.

Cook until nutty and fragrant but still light in color, about 3 to 4 minutes.

Pour in the beer and half and half and continue to whisk to create a smooth, thick mixture.

Add the cheeses, mustard, Worcestershire, kosher salt, dry mustard, paprika, cayenne and pepper.

Cook over low heat while continuing to whisk for 7 to 8 minutes.

Remove from heat, cover and keep warm until ready to serve.

Yield: 4 to 6 servings