1/2 cup of butter 1/2 cup of flour 1 teaspoon of salt 1/2 teaspoon of dry mustard 2 cans of beer (24 oz. total) 3 teaspoons of Worcestershire 4 cups of shredded sharp Cheddar (1 lb.)
Melt the butter. Blend in flour, salt and mustard. Stir in beer and Worcestershire. Cook, stirring constantly until thickened. Add cheese and cook, stirring until melted. Serves 4-6. Serve with small chunks of pumpernickel bread.
