Ingredients

• 8 oz. Sharp cheddar shredded
• 4 oz. New York Cheddar with horseradish shredded
• 4 oz. Smoked Wisconsin Cheddar shredded
• 8 oz. Smoked bacon
• 1 Small onion

• 1 celery rib
• Green onions (for garnish)
• 1 Jalapeno
• 2-3 cloves of garlic, minced
• 1 Bay leaf
• ¼ cup of flower

• 4 tbsp unsalted butter
• 2 ¼ cups unsalted chicken broth
• 2 tsp dried mustard
• 1 tbsp Worcestershire sauce
• A dash of toasted paprika
• 12 oz. Light beer
• 1 Cup heavy cream

Method

1. Chop 8 oz of bacon and crisp it in a pan on medium heat for about 10 minutes, stirring occasionally.

2. Dice a rib of celery into fine pieces

3. Cut a jalapeno into dimes, leaving the seeds. Set aside a few dimes for garnishing

4. Finely chop 1 onion

5. Remove cooked bacon from the pan and pour celery, jalapeno, and onion into the remaining bacon fat. Turn heat down to low and cook for 6-7 minutes

6. Add 6 oz of beer, 2 tsp of dried mustard, and 1 tbsp of Worcestershire sauce into the mixture, and cook for 5 minutes

7. Stir in a dash of smoked paprika and 2 ¼ cups of unsalted chicken broth, and let simmer for 10 minutes. Don’t forget to add your bay leaf!

8. Melt 4 tbsp of unsalted butter and add flour on medium-low heat to form a rue. Stir until golden brown and combine with vegetable mixture. 

9. Add pepper, remaining 6 oz of beer, and 1 cup of heavy cream. Remove the bay leaf, pull the pan off the burner and fold the cheese into the hot mixture. If needed, return the pan to heat. Stir until melted, add the cooked bacon, and enjoy!