No need to cook it down a long time like you do with a gumbo, just long enough to cook the raw flour so you can swirl in your beer and cheeses. It all starts out similar to making a gumbo. I start my beer cheese sauces, beer cheese soup recipes, and beer cheese dip recipes basically the same way, so I thought it would be useful to post a simple 'how to' to help would-be beer cheese makers out there. I literally JUST made this recipe for some Irish Nachos and realized I use the same base recipe for many of my cheese dishes.

Perfect for beer cheese dip, beer cheese sauce, and beer cheese soup. Build your own recipes with this base, though it is amazing on its own. Add a little milk to the saucepan when you are reheating the béchamel sauce to thin it to the desired consistency.Make your own creamy beer cheese at home with this recipe using melty cheddar (or other) cheese, beer and any other seasonings you'd like. But not to worry, with vigorous whisking when you reheat it, the skin will disperse into the sauce. To prevent a skin forming, place a sheet of wax paper or plastic on top, in contact with the surface of the sauce. The mixture will thicken while in the refrigerator. If you are making the sauce ahead of time, it should be refrigerated and used within two days.If it's too thin, you can thicken it up by adding a little more flour and melted butter premixed in another pan before adding to your sauce. Just remember to keep whisking while you're doing this. If your bechamel sauce is too thick, add in some more milk until you reach the consistency you want.You need to stir it pretty much throughout cooking to ensure there aren't lumps, everything is blended together well, and nothing is scorching on the bottom of the pan. Pay attention to your sauce as it cooks.

You can heat the milk briefly in the microwave or on the stovetop. Choose your side, but be sure not to start with hot or scalded milk. There is some debate over whether the milk should be cold, room temperature, or warmed.

You can use your preferred milk, although whole milk will result in a creamier sauce.

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