1/4 cup butter
1 small onion, diced
1/4 cup all-purpose flour
1 1/2 teaspoons dry mustard
2 cups milk
2 cups chicken stock
12 ounces of your favorite beer
1/4 teaspoon cayenne pepper
2 teaspoons Worcestershire sauce
1 teaspoon salt
Freshly ground black pepper, to taste
3 cups shredded cheddar cheese

In a large stockpot, melt the butter and add the diced onion. Cook over medium-low heat until the onions are translucent but not browned.

Add in the dry mustard and flour, and stir to combine. Cook for a few minutes to form a roux.

Add the milk, chicken stock and beer. Add the cayenne pepper, Worcestershire sauce, salt and black pepper, and stir to combine. Simmer for about 5 minutes.

Add the shredded cheddar cheese. Cook over medium heat, and stir frequently until the cheese is completely melted. Adjust salt and black pepper as needed.