Directions

1. For the Beer Cheese: After you have shredded the 2 cups cheddar cheese, make the roux by melting the 2 Tbsp. butter in a medium-sized saucepan over medium heat. Whisk in the 3 Tbsp. flour until completely incorporated. Cook, stirring frequently, for 2 minutes.
2. Add the 2/3 cup beer and stir until incorporated. Next, add the 3/4 cup milk, 2 tsp. Worcestershire sauce, 1 tsp. paprika, 1/2 tsp. salt, and 1/2 tsp. pepper. Stir continuously, until the mixture begins to thicken and coats the back of a wooden spoon, usually about 3 to 5 minutes.
3. Sprinkle in the cheese and stir until melted. Taste and add more salt, if desired.