A PUB-STYLE FONDUE

Ingredients

• 1 bottle (12 oz/341 mL) dark ale or beer
• 1/2 tsp dry mustard
• 1/2 tsp chicken bouillon mix
• 1/8 tsp garlic powder
• 1/8 tsp cayenne pepper
• 1/8 tsp nutmeg
• 2 tbsp cold water
• 2 tbsp cornstarch
• 2 cups shredded cheddar cheese
• 1 cup cubed Velveeta cheese

Directions

1. Combine beer, mustard, chicken bouillon, garlic powder, cayenne and nutmeg in a large saucepan. Bring to a boil over medium heat.
2. Whisk together cold water and cornstarch until blended; stir into ale mixture.
3. Cook until thickened and bubbly, about 2 minutes. Reduce heat to low.
4. Gradually add cheddar cheese and Velveeta cheese, stirring until melted.
5. Transfer to a ceramic fondue pot. Serve warm with assorted steamed vegetables, french bread cubes or bread sticks.