Step 1

Melt butter in a medium saucepan over medium heat. Add flour and cook for 30 seconds while whisking.

Step 2

Slowly whisk in the beer and then the milk. Cook and whisk until thickened (about 5-7 minutes). Whisk in the mustard, Worcestershire and salt until combined.

Step 3

Remove from heat and gradually whisk in the shredded cheese a small amount at a time. Whisk until completely melted and lumps no longer remain. (If after 5 minutes of whisking all the cheese there are still lumps remaining, transfer to microwave safe dish and heat then whisk in 10 seconds intervals until lump-free.)

Step 4

Transfer to bowl and serve immediately, or transfer to mini Crock Pot to keep warm.