4 1/4 cups, 2-percent milk
1 cup yellow onions, small diced
2 cloves garlic, rough chopped
1/2 teaspoon red pepper flakes
1/2 cup butter
1 cup all-purpose flour
3 cups NYC cheddar cheese
1/2 cup Collier’s cheddar
1/2 cup Parmesan Reggiano, grated
1 tablespoon Dijon mustard
1/2 teaspoon kosher salt
3/8 cup Bud Light
1-2 fresh baked pretzels, available at specialty stores and bakeries
3 smoked chorizo sausage links (preferably Schreiner’s Sausage in Phoenix)
Place milk, onions, garlic and red pepper flakes in saucepan. Simmer for 15 minutes, and then strain through a straining cloth or chinois to remove seasonings.
In a separate saucepan on medium heat, melt butter and add flour. Use a wooden spoon and stir constantly until roux has texture of wet sand. Add seasoned hot milk to roux, 1 cup at a time, whisking well. Allow sauce to thicken before adding additional milk. Bring to a simmer and continue whisking.
Add half the cheeses to sauce and allow all cheese to melt, whisking constantly. Add the rest of cheese and whisk until it melts.
Add in mustard, salt and beer and whisk to incorporate.
Strain through a chinois into a bain marie pot filled with warm water, or any double boiler and return to heat.
Serve warm or, to keep warm, in a bain marie pot with hot water.
Slice apples and chorizo and arrange on a plate. Warm fresh pretzels in the oven and brush with unsalted butter and sprinkle with sea salt and slice.
Windsor is located at 5223 N. Central Ave., Phoenix. For more information, call 602-279-1111 or visit www.windsoraz.com.