2 (12 oz.) cans beer
1 qt. heavy cream
1 lb. Cheddar cheese, grated
2 tbsp. flour
1/3 c. melted butter
1/8 tsp. ground white pepper
1/4 tsp. salt

Heat melted butter and mix in flour to make a roux. Cook until smooth. Remove from heat. Boil beer and whisk in roux. Cook until thickened. Add cream and bring to just under boiling. Whisk in cheese until melted. Add salt and pepper. Serve with croutons. Serves eight.