2 tablespoons unsalted butter

2 tablespoon flour

1 teaspoon Dijon mustard

1 teaspoon Worcestershire sauce

1/2 teaspoon salt

1/2 teaspoon black pepper

1/2 cup porter beer

3/4 cup heavy cream

6 ounces shredded Cheddar cheese

2 drops hot sauce

4 slices toasted rye bread

In medium saucepan over low heat, melt butter and whisk in flour. Cook, whisking constantly for 2 to 3 minutes. Do not brown flour. Add mustard, Worcestershire sauce, salt and pepper, and whisk until smooth. Add beer and stir to combine. Pour in cream and stir to combine. Gradually add cheese, stirring constantly until cheese melts and sauce is smooth. Add hot sauce, stir and pour over toasted bread.