1 cup – evaporated milk
2 – eggs
1 teaspoon – Dijon mustard
1/2 teaspoon – Worcestershire sauce
10 ounces – Sharp Cheddar Cheese (grated)
1 cup – Amber Ale
2 tablespoon – Cornstarch combined with 2 tablespoons water
Salt and freshly ground black pepper (to taste)
1. In a medium saucepan whisk together evaporated milk, eggs, mustard, Worcestershire sauce, and half of the shredded cheese.
2. Once the cheese sauce begins to warm, add the beer and cornstarch-water mixture.
3. Whisking frequently, gradually add the remaining cheese and cook until the sauce thickens, about 12 minutes.
4. Season with salt and pepper. Keep warm until ready to serve. Garnish with bacon crumbles.