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. Build your own recipes with this base, though it is amazing on its own. Perfect for beer cheese dip, beer cheese sauce, and beer cheese soup.
I literally JUST made this recipe for some Irish Nachos and realized I use the same base recipe for many of my cheese dishes. 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.
It all starts out similar to making a gumbo. You begin with a roux. 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. The result is a super creamy, drippy cheese sauce that can be seasoned with whatever seasonings you'd like, all depending on your application. For the Irish Nachos, I added nothing else to it and served it over the potatoes and corned beef as-is. No need to mess with perfection in that case! But truly, you can use this simple yet tasty recipe to build from and make many a cheesy sauce, dip, or soup.
So! How do you make beer cheese? Let's go!
I've outlined the actual steps below for how to make your own homemade creamy beer cheese, but here is the "discussion" part of it. So, first! Melt some butter in a pot and stir in your flour. This is what is called a "roux". Cook this down, swirling often with a wooden spoon, about 10 minutes or so to cook out the raw flour taste. Then swirl in your beer. In this particular case, I used Guinness Blonde, though you are free to use any type of beer you would like. I suggest a full flavored light colored beer, as a darker beer can affect the appearance, though perhaps that is what you are looking for. I judge not! Truly, any beer is good, though a simple light beer probably won't add much flavor.
Next, swirl in the cream cheese until it melts through. This should take 6-7 minutes or so. Once that is melted through, add in the shredded cheese a bit at a time and stir constantly until it is incorporated and melted evenly. Like the beer, you can use many different types of cheeses, so long as they are melty cheeses. Some won't melt as well, so avoid those harder cheeses or ones that don't melt consistently.
That is basically it. You will know when your creamy beer cheese is ready when you can feel it is consistent and it drips from the spoon. At this point you can add whatever other seasonings you'd like to taste. Milk or cream is also an option, though not necessary. You might want cream for a beer cheese soup. SUPER YUM.
I hope you enjoy the recipe. Let me know what amazing creations you make! Written instructions are below.
How to Make Creamy Beer Cheese
- ½ stick butter
- 2 tablespoons flour
- 8 ounces light yet flavorful beer
- 3 ounces cream cheese
- 8 ounces shredded white cheddar cheese (or any similar melty cheese)
First, make your cheese by melting the butter in a pot over medium heat.
Next, add the flour and stir. Cook for 10 minutes while continually stirring, until the roux begins to brown a bit.
Stir in the beer, still stirring continually, until the mixture thickens a bit, about 5 minutes.
Stir in the cream cheese until melted and incorporated throughout.
Finally, stir in most of the shredded cheddar cheese a bit at a time, continually stirring, until it melts through and becomes an AMAZING CHEESE SAUCE.
It's that simple! What you have is a super creamy, melty cheese that goes anywhere cheese likes to go. Makes about 2-1/2 cups or so. Enjoy!