Main Instructions
1-Crisp up bacon: Crisp up bacon: In a medium sized cast iron pan, add diced bacon pieces over medium heat and stir until crispy. Remove and reserve, discard the bacon fat.
2-Make the roux: Make the roux: In the same pan over medium heat add flour and unsalted butter. Using a whisk, stir to combine the two ingredients. Once the butter is completely melted continue to stir frequently for three minutes to activate the roux.
3-Add liquids: Add liquids: Add the beer, stir, and let the beer simmer for 2 minutes (stir often). After 2 minutes add the milk and continue to simmer for an additional 2 minutes.
4-Add cheese: Add cheese: Add in the cream cheese and shredded cheeses and reduce the heat to low. Stir. The cheese will melt and combine after 2 minutes.
5-Add flavor: Add flavor: Now add the remaining ingredients: Dijon, Worcestershire, and chives, and stir again.
6-Top with bacon and serve: Top with bacon and serve: Add reserved bacon over the top of the cheese sauce and serve immediately or transfer to a fondue or warming pot to stay warm and melted. Dip with fresh pretzels, corn chips, and grilled sausage.