2 tablespoons flour
1/2 teaspoon each salt & pepper
2 cups sharp cheddar cheese,shredded
1 cup pepper jack cheese, shredded
4 ounces cream cheese, at room temperature
1–12-ounce bottle beer, any beer will work
2 teaspoons dijon mustard
1 teaspoon Worcestershire sauce
1/2 picked jalapeño, seeded & minced
In a medium bowl mix flour, salt & pepper, with the cheddar and jack cheese.
In a medium sauce pan bring 10 ounces of the beer to a boil (reserve the remaining beer it will help to thin the sauce if it gets too thick)
Add the cheese mixture a handful at a time, stirring until cheese is melted. Once all of the cheese is melted add the cream cheese, mustard, Worcestershire, and jalapeño. Continue stirring until the cream cheese is melted.
If the sauce is too thick use remaining beer to thin.