3/4 c. Velveeta cheese
3 tbsp. all-purpose flour
pepper, to taste
4 tbsp. butter
beer (open can few hours before for better flavor)

Slowly melt cheese and whip in about 1/2 can beer; set aside. In a separate heavy saucepan melt butter over medium high heat; add flour, a tablespoon at a time, stirring constantly, mixture will become very thick and paste-like. Slowly whip in beer-cheese mixture. Add more beer, if a thinner sauce is desired. Serve over pasta or as a sauce for vegetables.

Submitted by: Sally Hall