Roux:

2 tablespoons butter
2 tablespoons flour
1 teaspoon garlic powder
1 teaspoon smoked paprika
1 teaspoon pepper
1 teaspoon ground mustard
1 teaspoon sea salt
1 teaspoon seasoned salt
1 teaspoon celery salt
1 1/2 cup+ milk (approximately)
1/2 cup+ Cheddar cheese (approximately)
1/2 cup+ of favorite cheese (I used Mexican mix)
Rice (I used parboiled)

Divide water in half.

1 1/2 cups rice
1 cup water
2/3 cup beer
Dash of salt

Cheese Sauce:

Melt butter and add 1 tablespoon of flour at a time. Stir completely for at least 2 minutes. add in all dry ingredients. Stir completely for at least 1 minute.

Reduce heat to low and add half of cheese. Stir. As the mixture thickens, add milk. Stir in remaining cheese. Melt cheese. Monitor and stir over low heat until cheese has fully melted.

Rice:

Add rice, beer and water. Boil for 10 minutes (cutting parboiled rice water cooking recipe in half).

Grease casserole dish. Add rice and stir in cheese sauce.

Bake, covered, for 20 minutes to allow the rice enough time to thoroughly cook.

Serve and enjoy!

Makes 6 servings.

Submitted by: Lea Cain