Rusty Beer Cheese Recipe

Prepare roux

In a medium saucepan set over medium heat, melt the unsalted butter. Once melted and foaming, add the all-purpose flour and whisk continuously for 1 to 2 minutes until the mixture is fragrant and turns a light golden color (this cooks off the raw flour taste).

Add liquids

Slowly whisk in the whole milk until smooth, then gradually whisk in the beer. Increase heat to medium-high and bring the mixture to a gentle simmer while whisking, about 3 to 4 minutes. The mixture should thicken slightly.

Incorporate cream cheese

Reduce heat to low. Add the softened cream cheese in small pieces, whisking until fully melted and the sauce is smooth.

Melt cheeses

Lower heat to very low. Add the shredded sharp cheddar and Monterey Jack in small handfuls, stirring or whisking after each addition until melted and smooth before adding more. Do not allow the sauce to boil once cheese is added to prevent graininess.

Season

Stir in the Dijon mustard, Worcestershire sauce, smoked paprika, garlic powder, onion powder, hot sauce (if using), kosher salt, and freshly ground black pepper. Taste and adjust seasoning as needed.

Finish

If the cheese is too thick, thin with a splash (1 to 2 tbs) of beer or milk and whisk to combine until you reach a smooth, dippable consistency. Keep the sauce warm over the lowest heat or transfer to a small fondue pot or slow cooker set to warm for serving. Stir occasionally to prevent a skin from forming.

Garnish

Just before serving, sprinkle the chopped fresh chives over the top.

Warm the soft pretzels according to package or fresh pretzel instructions (usually 5–8 minutes at 350°F for store-bought, or warm leftovers in a 300°F oven for 6–8 minutes). Place pretzels on a platter alongside the warm beer cheese and serve immediately, using pretzels to dip into the cheese.