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   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Beer Cheese   
    Categories: Dips, Cheese, Dairy, Beer, Herbs   
         Yield: 4 servings   
       
         4 tb Unsalted butter   
         4 tb A-P flour   
         1 tb Yellow miso paste   
        12 oz Pilsner beer   
         1 c  Whole milk   
         1 lb Sharp Cheddar; shredded   
         1 ts Garlic powder   
         1 ts Onion powder   
         1 ts Smoked paprika (optional)   
              Pretzel sticks, cut-up   
              - vegetables or crusty bread   
              - for dippers   
       
     In a medium saucepan on medium-low heat, melt the   
     butter, then add the flour and whisk until smooth. Add   
     the miso paste, if using, and mix until fully   
     incorporated. Cook, whisking, until mixture is bubbling   
     and smells nutty, about 3 minutes.   
        
     Gradually add beer and milk and whisk together until   
     smooth. Let cook on medium-low for 4 to 5 minutes,   
     stirring occasionally, until thickened. Remove from the   
     heat, then add the cheese and whisk until melted and   
     well incorporated. (The beer cheese will continue to   
     thicken as it cools.) Stir in the garlic powder, onion   
     powder and smoked paprika (if using). Taste and add   
     salt, if necessary. Serve with pretzel sticks,   
     vegetables or crusty bread.   
        
     By: Romel Bruno   
        
     Yield: About 4 cups   
        
     RECIPE FROM: https://cooking.nytimes.com   
        
     Uncle Dirty Dave's Archives   
       
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