Ingredients

Steps

• Melt 50g of butter in a small saucepan and stir in 50g of flour to make a roux.
• Cook the roux for two minutes while stirring to prevent burning.
• Gradually whisk in 250ml of warm beer until the sauce is thick and smooth.
• Add 250g of grated cheese and stir until melted into a thick paste.
• Mix in two teaspoons of mustard, two tablespoons of Worcestershire sauce, and black pepper.
• Lightly toast and butter the granary bread slices.
• Spread the cheese mixture onto the toast and grill until browned and bubbling.