Total:
50 min
Active:
10 min
Yield:
3 1/2 cups
Level:
Easy

Ingredients

Directions

Heat oil in a large saucepot. Add chopped parsley and green onions. Lower heat, add flour to make a roux, and cook over medium heat stirring for 20 minutes. Preheat the milk. Remove roux from heat. Add milk, beer, mustard, and Worcestershire and stir over medium heat until thickened. Remove from the stove. Add cheese and final seasonings, to taste.;

IDEAS YOU'LL LOVE

Macaroni and Cheddar Cheese

Recipe courtesy of Rachael Ray

Broccoli with Cheddar Cheese Sauce

Recipe courtesy of Nancy Fuller

Root Beer BBQ Sauce

Recipe courtesy of Food Fix

Wisconsin Beef and Cheddar Brats with Beer-Braised Onions

Recipe courtesy of Sandra Lee

Cheddar Corn Chowder

Recipe courtesy of Ina Garten

Healthified Broccoli Cheddar Soup

Recipe courtesy of Food Network Kitchen

Beer Braised BBQ Pork Butt

Recipe courtesy of Dave Lieberman

Buffalo Cauliflower with Blue Cheese Sauce

Recipe courtesy of Food Network Kitchen

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          powered by PubExchange

          Get Cooking