I used this sauce in a meatloaf recipe that will be uploaded in a day or two.
I don't know why cats are attracted to the smell of beer. The cat in the video by the way was Jordan. As you can see, he is really tall!
I didn't realize soup in a can is solid until you mix it with some sort of liquid. Traditionally, beer cheese sauce is made with cheddar cheese. This recipe, which I got from Betty's Kitchen, a YouTube channel, used shredded cheddar cheese. I had shredded cheese, except they were Swiss cheese and mozzarella cheese. But I couldn't taste either cheese in the sauce. In fact, I was quite surprised when it almost instantly melted into the simmering beer/cheese soup mixture when I poured the cheese in! Now that's some kind of sorcery!
Believe it or not, at the time of filming, I didn't have any crackers, so I used one of my dad's Social Tea cookies as the cracker substitute. It was the closest thing that looked like a cracker!
You will need:
For the cooking vessels:
A large saucepan
A metal spoon
For the sauce:
One 10 3/4 ounce can of cheddar cheese soup
1 1/3 cups of beer
2 cups of shredded cheese
Garlic powder to taste
Hot sauce to taste
1. Pour the soup and beer into the saucepan. Mix the two ingredients together until well combined.
2. On a stovetop, bring the saucepan to a boil. As it is reaching its boiling point, stir the sauce with a metal spoon(I said "metal spoon because plastic spoons melt in high heat) so the heat is distributed evenly among the sauce. You can tell the sauce is boiling after all parts are bubbling and not just the edges, which tend to bubble first.
3. Reduce the sauce to a simmer.
4. Add the shredded cheese to the sauce. Mix the shredded cheese until all of it has melted.
5. Let the sauce simmer for 5 minutes. As it's simmering, stir the sauce every minute so it doesn't solidify.
6. After taking the saucepan off the stovetop, add garlic powder and hot sauce to taste. Mix the garlic powder and hot sauce into the sauce.
7. Serve with crackers or use in a meatloaf.
8. Bon appetit!