Recipe by Renee’s Kitchen

INGREDIENTS

• 6 slices bacon, chopped (regular or thick cut)
• 1 – 2 TBSP butter
• 1/4 cup all purpose flour
• 1 cup half and half or whole milk
• 1 cup of your favorite beer (I used a wheat beer)
• 1 TBSP Dijon mustard
• 1/2 tsp. smoked paprika
• 2 cups shredded cheddar jack blend
• Kosher salt, to taste

PREPARATION

1. In large saucepan, cook the bacon until crispy. Remove to a paper towel lined plate to drain and set aside.  Reserve bacon drippings in pan.
2. Add the 1 or 2 TBSP butter to the reserved bacon drippings and allow to melt over med heat. Whisk in the flour. Cook, stirring constantly, for 2 minutes.
3. Slowly add in the half and half, stirring while you add. Add in the beer and the Dijon mustard. Stir well. Allow mixture to come to a boil, and cook for 1 to 2 minutes, or until the mixture thickens enough to coat the back of the spoon.
4. Take off heat and whisk in the cheddar cheese blend and the paprika. Taste for salt and add as needed.
5. Stir in reserved bacon.  Serve with pretzels, crackers, and raw veggies.

Serves: 10