• 6 ounces of beer (malty but not dark)
• 8 - 12 ounces cheddar cheese, grated
• 1/2 teaspoon ground mustard powder or a dollop of Dijon mustard
• 1/2 clove garlic, minced
• 1-2 Tablespoon flour
• 1-2 Tablespoon Worcestershire sauce
• Fresh ground black pepper
• A dash of Tabasco

On a double boiler, heat the beer, mustard, and garlic. Coat the grated cheddar with flour (shaking in a large Ziploc bag works well.) The beer is ready when the foam has subsided and you see steam escape from the sides of the double-boiler. Stir in cheese a little at a time. As it melts, add a little more until it reaches the consistency you desire. Finish with Worcestershire sauce, pepper, and Tabasco.