 | | Directions | - Place butter in medium double boiler sauce pan and melt on low heat setting. Add flour and whisk together for several minutes keeping heat low so butter and flour do not burn.
- Boil milk and combine with butter and flour mixture, whisking all ingredients together until smooth.
- Add grated and cubed cheese a little at a time and allow to melt, mixing together with other ingredients. Remove ingredients from heat. Cheese can be cooked and melted seperately allowing time to melt without affecting flavor or results.
- Combine mustard, Worcestershire sauce and ale in a small mixing bowl, whisking into a thick mixture. Season to taste with salt, pepper and mustard. While melted, pout cheese over crisp toasted bread or cracker squares.
- Place thick mixture into ingredients containing the cheese and heat together, whisking until all contents are smooth in texture.
- Toast bread slices and if necessary place in oven to keep hot.
- When ready to serve, garnish one slice of toast with a tomato if desired and top with the melted cheese. Serve warm cheese mixture over 2 slices of toast and tomato or spread out white crackers and top with the cheese mixture.
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Prep Time: 20 minutes
Cook Time: 30 minutes
Container: Double boiler saucepan
Servings: 4
|  | | Ingredients | | - | | 2 tablespoons unsalted butter |
| - | | 2 tablespoons all purpose flour |
| - | | 5 ounces milk |
| - | | 6 ounces cheddar cheese, grated |
| - | | 5 ounces brown ale, dark beer or porter beer |
| - | | 2 teaspoons dry mustard |
| - | | 2 teaspoons Worcestershire sauce |
| - | | 1 dash salt |
| - | | 1 dash black pepper, ground |
| - | | 8 slices toast |
| - | | 1 cup breadcrumbs |
| - | | 1 cup milk |
| - | | 1 cup mild or sharp cheese cut into dmsll cubes |
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