There is just something pleasing and comforting about a cheese sauce. And, when you have a sister willing to scale up the recipe SIX times, there will be plenty of both pleasure and comfort to go around. As you can see from Mom’s recipe card, the original only serves four and the pot I’m holding it over contains over a gallon of cheese sauce.
We go a step further than just cheese on toast – which there is absolutely nothing wrong with and will be how I eat the leftovers. Instead, we toasted up English muffins then put on some sliced ham (Canadian bacon would have been great, too) and a thick slice of tomato before we ladled on the sauce.
Smooth and delicious and I was tempted to lick the plate. Instead, I toasted up another English muffin and used it to wipe the plate clean.
3 tablespoons butter
2 tablespoons flour
1 cup beer (or milk)
½ teaspoon salt
1/8 teaspoon black pepper
½ teaspoon dry mustard
1 teaspoon Worcestershire sauce
1 ½ cup sharp cheddar cheese, grated
In the top of a double boiler, melt butter. Add flour to make a paste. Add in beer (or milk) gradually, stirring constantly. After mixture thickens, lower heat and stir in the seasonings. Add the grated cheese by the handful and stir until mixture is smooth. Taste for seasonings.
Serve immediately on toast.