Cheese Sauce

[MrKhay]

1) Rub the bottom and sides of a heavy sauce pqan with the cut/smashed garlic. Place the garlic clove in the pan, and add the beer. Bring to a boil over high heat.
2) Meanwhile, place the cheese and cornstarch in a bowl and toss to mix. Sprinkle the cheese into the boiling beer, stirring with a wooded spoon. Let the sauce come back to a boil; it will thicken.
3)Reduce the heat slightly, stir in the mustard, and season with salt and pepper to taste. Let the sauce simmer gently until smooth and rich tasting, 3 to 5 minutes, stirring steadily with a wooden spoon.
At this point, the purist can fish out and discard the garlic clove; otherwise, one lucky person will get to eat it.

[LinksToThePast]

This sounds yummy. I will have to try it.
I don't really care for the processed cheese food stuff that some people claim to be cheese. I am a farmers granddaughter, so can spot a cheese substitute in an instant. Yuk! (My humble opinion of course).

[MrKhay]

1) Rub the bottom and sides of a heavy sauce pqan with the cut/smashed garlic. Place the garlic clove in the pan, and add the beer. Bring to a boil over high heat.
2) Meanwhile, place the cheese and cornstarch in a bowl and toss to mix. Sprinkle the cheese into the boiling beer, stirring with a wooded spoon. Let the sauce come back to a boil; it will thicken.
3)Reduce the heat slightly, stir in the mustard, and season with salt and pepper to taste. Let the sauce simmer gently until smooth and rich tasting, 3 to 5 minutes, stirring steadily with a wooden spoon.
At this point, the purist can fish out and discard the garlic clove; otherwise, one lucky person will get to eat it.

[MrKhay]

For a spicy cheese sauce, try adding a smidge of red pepper flakes during step 2 or 3. the longer red pepper flakes cook, the more "heat" they release.