Warm Beer and Cheese Fondue

This was originally a weight watcher's recipe, and after trying many different cheese fondues, its flavor and simplicity draw me back again and again.

• Ready In: 13 mins
• Serves: 4-6

Ingredients

• 1  lb sharp cheddar cheese, shredded (low fat is fine)
• 1 (12 ounce) bottle  light domestic beer (Coors light is a good brand)
• 3  tablespoons flour
• 1  teaspoon  ground mustard powder
• 1⁄2 teaspoon  red pepper

Directions

1. In a fondue pot or sauce pan, bring beer to a simmer.
2. Add mustard and red pepper to beer.
3. Coat cheese with flour.
4. While stirring constantly, slowly add cheese.
5. Fondue is done when mixture becomes a uniform cheese sauce.
6. Good dippers are bread (especially multi-grain), tortilla chips, broccoli, celery, mushrooms, ham and turkey slices, and apples.
7. When I make this as simply a chip dip, I often cook very small (1/4" diameter) sausage balls, and add them to the finished fondue mixture.