Total Time
30mins
Prep 10 mins
Cook 20 mins

This recipe appeared in the SOS column of the LA Times. The original recipe is from The Whip Tavern in Coatesille, PA. This is a rich, cheesy dish that is browned under the broiler and served with crostini for dipping. The ale they recommend is Smithwick's Irish Ale, but any will do.

Ingredients Nutrition

Directions

  1. In a small saucepan, melt butter over medium heat then whisk in the flour until the mixture forms a thick, pale roux; remove from heat and set aside.
  2. Use a 2 quart saucepan and bring the ale to a simmer; whisk in the roux, a little at a time, until mixture is the consistency of peanut butter (you may not use all of the roux).
  3. Whisk in the heavy cream, Worcestershire sauce, and the dry mustard; return to a simmer and fold in the cheddar and Stilton cheeses.
  4. Continue cooking until the mixture is smooth; remove from heat.
  5. Transfer mixture to a shallow, oven-proof dish or ramekins and place under broiler to lightly brown the top.
  6. Serve with the toasted baguette slices (crostini).