Jennifer Causey
Serves 8 (serving size: about 2 Tbsp.)

We save on fat (which means more cheese!) by adding flour straight to the beer rather than making a roux with butter or oil. The result is a thick, velvety cheese sauce with just enough of a bitter edge from the beer to cut through the richness. The Gouda cheese adds an extra bit of funk and smoke to the sauce; it also melts beautifully. Spoon over beef burgers or roasted sliced turkey.

How to Make It

Heat pale ale or wheat beer in a small saucepan over low until bubbling, about 1 minute. Stir in all-purpose flour. Add shredded smoked Gouda cheese (about 1 cup), stirring with a whisk until smooth. Remove pan from heat; stir in 2% plain reduced-fat Greek yogurt, ground mustard, and paprika.

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