Description
A classic version of this dish was shared with me years ago. This is is my adaptation to more local ingredients. If you don’t like beer, you can replace it with milk and it will still taste great. Serve over toasted bread or English muffins.
Ingredients
- ¼ cup butter
- ¼ cup all-purpose flour
- ½ teaspoon salt
- ¼ teaspoon pepper
- ¼ teaspoon dry mustard
- ¼ teaspoon Worcestershire sauce
- 2 drops hot pepper sauce (such as Tabasco®) (Optional)
- 1 cup whole milk
- ½ cup beer
- ½ pound Cheddar cheese, shredded
Instructions
- Melt butter in a saucepan over low heat. Stir in flour
- salt
- pepper
- mustard
- Worcestershire sauce
- and hot pepper sauce. Cook and stir until smooth and bubbly
- about 5 minutes.
- Remove the saucepan from the heat. Gradually stir in milk
- then return to heat and stir continuously until mixture comes to a boil. Slowly pour in beer; cook and stir for 1 minute. Melt Cheddar cheese into mixture in small portions until completely incorporated.
Prep Time: 10 mins
Cook Time: 10 mins
Total Time: 20 mins
Servings: 6