And by “easy,” I mean, “really, really, can’t-mess-this-up easy.” This recipe came about on Super Bowl Sunday when I made some homemade soft pretzels and desperately wanted some kind of beer and cheese fondue. But most cheese fondue recipes require making a white sauce (you know, melt the butter, add the flour, stir in milk and stir and stir until thickened). I make a mean white sauce, but… uuuuuuugh. I’m soooooo tired all the time and sooooo busy. I just don’t want all those long extra steps. So I came up with this super simple beer and cheese fondue instead.
You can stop at simply melting cheese and cornstarch in the beer, if you like. Or add any of your favorite seasonings. I jazzed it up with some garlic powder, Worcestershire (or, spelling it how I say it, “Worchesterhestershize), dry mustard, and cayenne for a bit of heat. You can also use a mix of cheddar and Gruyere. Do use freshly-shredded cheddar though, not the store-bought, pre-shredded cheese. I promise, it’s worth it to shred your own. This beer and cheese fondue is so freaking delicious. I mean, I ate pretty much the whole thing delicious.
Need a fondue pot? I got two of these mini fondue pots on amazon. I love ’em. They say they’re Valentinesy, but I think they are the perfect size for fondue-ing all year long.
how to make EASY beer and cheese fondue
8 ounces freshly-shredded cheddar cheese
2 teaspoons corn starch
1/2 cup beer
1/2 teaspoon garlic powder
1/2 teaspoon Worcestershire sauce
1/4 teaspoon dry mustard
cayenne pepper to taste
In a bowl, mix the cheese and corn starch and set aside. In a saucepan over medium heat, heat the beer until it’s simmering. Add the cheese and corn starch mixture. Stir with a whisk until smooth, 2 to 3 minutes. Add the remaining ingredients and simmer, stirring often, until the cheese has thickened, 5 to 10 minutes. Serve in a fondue pot.