For the Serious Eats recipe, toss 12 ounces of shredded sharp cheddar cheese with 1 1/2 tablespoons cornstarch. Next, whisk together 1 12-ounce brown ale beer, 5 ounces of evaporated milk, 1 tablespoon Dijon mustard and 1 teaspoon Worcestershire sauce in a saucepan. Heat this over medium heat until it is gently steaming. Whisk frequently to prevent scorching. When the mixture is warm, add the cheese and stir until it completely melts, slightly bubbling and thickened.
Stir in 1 teaspoon hot sauce and season with salt to taste. Serve the cheese immediately.
For the Betty Crocker recipe, rub 1 peeled and halved garlic clove on the inside of a 3-quart saucepan. Discard the garlic and add 1/4 cup of butter or margarine, melting it over low heat. Next, stir in 1/4 cup of flour, cooking for two minutes and stirring constantly. Stir in 1 12-ounce bottle of beer and increase the heat to medium-high. Heat to boiling, boil for two or three minutes and stir constantly until it is thick and smooth.
Reduce the heat to low, and then add 6 cups of shredded mild cheddar cheese. Stir until the cheese melts and becomes smooth. Transfer the mixture to a fondue pot, putting the pot immediately over flame. Garnish with onions and serve with dippers.Learn more about Dairy & Eggs