Havarti Pumpkin Ale Cheese Sauce

Updated: Aug 28

Cheese sauce with chives on top of it in a white ramekin bowl on a white plate surrounded by circular pretzel bites on a wood table with a beer in the background and a can of pumpkin beer next to it and a rapper for Havarti cheese — Havarti Pumpkin Ale Cheese Sauce

SAUCE ON

soft pretzels • bbq brisket nachos • Philly cheesesteak

Ingredients

2 lb havarti cheese

1 lb american cheese

1 12oz can of pumpkin ale

2 tbsp dijon mustard

2 tbsp worcestershire

1 cup half and half

1 tbsp onion powder

1 tbsp garlic powder

1 tbsp smoked paprika

1 tsp nutmeg

1/2 cup chopped chives

2 tbsp corn starch

1 tbsp salt

1 tbsp pepper

Preparation

1.

Chop up havarti cheese. Toss the cheese chunks with corn starch and place in a large pot or dutch oven. Turn stovetop to medium high heat.

Diced white Havarti on a wood cutting board on a white table — Diced Havarti Cheese for Pumpkin Beer Cheese Sauce

Diced Havarti tossed with cornstarch and put into a Dutch oven — Havarti Tossed with Corn Starch for Beer Cheese Sauce

2.

Add pumpkin beer and half and half. Stir until fully mixed and melted, about 5-10min

Cheese, pumpkin beer and half and half in a Dutch oven on a stovetop — Havarti, Pumpkin Beer and Half and Half Melting for Cheese Sauce

Yellow melted cheese in a Dutch oven on a stove top — Melted Havarti Cheese with Pumpkin Beer and Half and Half

3.

Dice american cheese and add to dutch oven. Cook until melted about 5 minutes.

Diced American yellow cheese on a wood cutting board on a white table — Diced American Cheese for Havarti Pumpkin Ale Cheese Sauce

Yellow American cheese in a Dutch oven on a stove top melting into the sauce — American Cheese Melting into Pumpkin Ale Cheese Sauce

4.

Stir in garlic powder, onion powder, nutmeg, smoked paprika, worcestershire, dijon mustard, salt and pepper. Cook until simmering and turn off heat.