Velveeta beer cheese soup takes 10 minutes to prepare and 20 minutes to cook. This recipe requires onions, garlic, butter, flour, milk, beer, Worcestershire sauce and a few drops of hot pepper sauce.
Start by finely chopping a 1/2 cup of onions and mincing a clove of garlic. Cook the onions and garlic together in a saucepan on medium with 1 tablespoon of butter. Add 1 tablespoon of flour to the pan, and mix well for two minutes or until the mixture begins to become bubbly. Stir in 3/4 cup of milk until well blended and the mixture is both thick and boiling. Reduce the heat to low, and allow it to simmer for five minutes.
Cube Velveeta by cutting slices that about a 1/2 inch thick then cut each slice crosswise in both directions. Add a 1/2 cup of beer, 1/2 teaspoon of Worcestershire sauce, 1/2 pound of cubed Velveeta slices and a few drops of hot pepper sauce to the saucepan. Stir the mix constantly, and allow it to cook for at least five minutes or until the Velveeta is completely melted. The soup is ready to be served as soon as all of the Velveeta has melted and it is heated evenly throughout.