This was a great dinner on those nights when you really don't feel like cooking. It was ready in minutes, and had a nice kick to it. I served it over Jewish Rye (a personal fave), but it would work will with most breads or biscuits.
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
1 teaspoon Dijon mustard
2 teaspoon Worcestershire sauce
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 cup porter beer
3/4 cup skim milk (or heavy cream)
1 1/2 cups shredded Cheddar
2 drops hot sauce
4 slices toasted rye bread
In a medium saucepan over low heat, melt the butter and whisk in the flour. Whisk constantly for 2 to 3 minutes, being careful not to brown the flour. Whisk in the mustard, Worcestershire sauce, salt, and pepper until smooth. Do this gradually so as to avoid any clumping. Add beer and whisk to combine. Pour in the milk (or cream) and whisk until smooth. Gradually add the cheese, stirring constantly, until cheese melts and sauce is smooth--about 5 minutes. Add hot sauce. Pour over toast and serve immediately.
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