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Ingredients
- 12-oz. can beer
- 1 tbsp. dry mustard
- 1
Method
- In slow cooker, combine beer, mustard, Worcestershire sauce, salt, and pepper. Cover and cook on High 1–2 hours, until mixture boils.
- Add cheese, a little at a time, stirring constantly until all the cheese melts.
- Heat on High 20–30 minutes with cover off, stirring frequently.
- Serve hot over toasted English muffins or over toasted bread cut