- Yield 1 cups
Delicious served over toast or crackers.
- 3 tablespoons butter
- 2 tablespoons flour
- 1 cup milk
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 1/2 teaspoon dry mustard
- 1 teaspoon Worcestershire sauce
- 1 cup sharp Cheddar cheese
- In the top of a double boiler melt butter and add flour to make a smooth paste. Add milk gradually and stir constantly. After mixture thickens and cooks about ten minutes, lower heat and add cup of grated cheese, salt, pepper, Worcestershire sauce and mustard. Stir until cheese melts and mixture is smooth. Serve immediately.
Recipe reprinted with permission from the Junior League of Baton Rouge’s River Road Recipes (the Junior League of Baton Rouge, La., 1959).