PREPARATION:

1. In a large covered Dutch oven over medium high heat, add the butter and flour, stirring to create a roux. Next, add the onion, red pepper, mustard powder, and hot sauce. Continue to stir and cook an additional 5 minutes. Slowly whisk in the water, ale and chicken stock and bring to a simmer. Next, add the Parmesan cheese. Reduce heat to low and add the Jack and cheddar slowly, whisking constantly. When all cheese has been added, whisk the mixture for 2 minutes or until all of the cheese is incorporated. Turn off heat and let stand for 5 minutes.

   Editor's Note: Look for organic butter and cheese—try at your local farmers market.

2. Learn more about sustainable food choices with our Eat Green Guide.

3. This recipe was featured in the Long Trail Episode of Emeril Green.