Beer and Cheddar Fondue

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Makes about 5 cups

Serves 8 to 10

Cooking Time 1 to 2 hours on Low

Slow Cooker Size 1½ to 7 quarts

WHY THIS RECIPE WORKS: Fondue can be tricky because it tends to be fussy; to prevent the cheese from separating, it needs to be melted slowly and gently. Once melted, it must be kept at just the right temperature and frequently stirred to keep the fondue from breaking. We wanted to take advantage of the gentle, steady heat of the slow cooker to make a beer and cheddar fondue that would stay creamy for hours unattended. Sharp cheddar had great flavor, but its texture was consistently grainy when melted. We switched to mild cheddar and added highly meltable American cheese to make it even creamier, but our fondue still turned grainy as it sat. To further stabilize it, we added a mixture of cornstarch and cream cheese. Now we had a fondue that stayed creamy without constant stirring. To bring out the flavor of the cheddar, we added some garlic and dry mustard. Finally, for the characteristic malty flavor, we added American lager—tasters preferred its milder, less bitter flavor over other styles of beer. The fondue tasted best when made with block cheese that we shredded ourselves; buy a block of American cheese from the deli counter. Preshredded cheese will work, but the fondue will be much thicker. For dipping we like to use bread, apple slices, steamed broccoli and cauliflower florets, and cured meats. Be sure to have long skewers on hand for easy dipping.

1	cup beer
4	ounces cream cheese
1	tablespoon cornstarch
1	teaspoon minced garlic
1	teaspoon dry mustard
¼	teaspoon pepper
2	cups shredded mild cheddar cheese
2	cups shredded American cheese

1. Microwave beer, cream cheese, cornstarch, garlic, mustard, and pepper in large bowl, whisking occasionally, until smooth and thickened, about 5 minutes. Stir in cheddar and American cheeses until combined.

2A. FOR A 1½- TO 5-QUART SLOW COOKER: Transfer mixture to slow cooker, cover, and cook until cheese is melted, 1 to 2 hours on low.

2B. FOR A 5½- TO 7-QUART SLOW COOKER: Transfer mixture to 1½-quart soufflé dish. Set dish in slow cooker and pour water into slow cooker until it reaches about one-third up sides of dish (about 2 cups water). Cover and cook until cheese is melted, 1 to 2 hours on low. Remove dish from slow cooker.

3. Whisk fondue together until smooth and serve. (Adjust consistency with hot water 2 tablespoons at a time as needed. Fondue can be held on warm or low setting for up to 2 hours.)