Beer Cheese

Heat a 2- or 3-quart saucepan over medium heat and melt the butter. Add the flour and whisk until occasionally until the flour is cooked, 30 to 60 seconds. Whisk in the onion powder, garlic powder, cayenne pepper, and salt.

Whisk in the beer a little at a time, making sure the mixture is smooth between each addition. Whisk in the milk, Dijon mustard, and Worcestershire, cooking until thick and bubbly.

Reduce the heat to low and stir in the cheese one handful at a time, letting the cheese melt between additions. Serve hot.

NOTE: If you don’t want to use beer you can replace it with beef, chicken, or vegetable broth, or more milk.