5 to 6 large potatoes
1/4 lb. butter
1 c. flour
4 c. milk
2 lb. Velveeta cheese
1 can beer

Melt butter; add flour; cook until bubbly. Add milk; cook until smooth, using a whisk. Boil 1 minute. Cut cheese in small pieces; beat into hot cream sauce, using electric beater at medium speed about 10 to 12 minutes. Add beer, a little at a time. Keep beating until of good, thick consistency. Boil potatoes; peel and chop. Pour sauce over potatoes. Mix by hand. Use generous amount of sauce, as you don't want potatoes to be dry. Pour in greased casserole.

Bake in 350°F oven until bubbly. Any leftover sauce is good over vegetables. Will keep in refrigerator 2 to 3 days.