Quote:
Originally Posted by KCUnited
Interested in learning more about your beer cheese. I lean more towards a cheese sauce over baked on grated cheese with my tot/nachos which seems to put me in the minority around here.
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Didn't really measure and normally I would use milk flour and butter as a base but I had heavy cream to use up. Let that thicken a bit, pour in some beer, I used a Belgian white. Add garlic powder, cracked pepper, Worcester then mild and sharp cheddar and some Swiss. I was really using up leftover cheese but it came out great.
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