Ingredients
Equipment
Method
- Prepare the roux: Melt the butter in a medium saucepan over medium heat. Stir in the flour and cook for 1-2 minutes until slightly golden.
- Make the cheese sauce: Gradually whisk in the milk until the roux forms a smooth white sauce. Lower heat to medium-low and stir in the grated cheese, Dijon mustard and Worcestershire sauce. Whisk until the cheese has melted and the mixture is smooth. Add salt and pepper to taste.
- Toast the bread: Meanwhile, toast the slices of bread until golden and crisp. This will avoid sogginess when the cheese sauce is added.
- Assemble and broil: Put the toasted bread on a baking sheet. Spoon the cheese sauce liberally over each slice. For a brown-gold crust, put the loaf under a broiler for 2 to 3 minutes or until the top surface bubbles and lightly browns.
- Serve and garnish: Remove from the broiler and serve immediately. Sprinkle with paprika or chopped chives for extra flavor, if desired.
Notes
Customizations: Add a splash of beer to the cheese sauce for an extra tangy flavor, or swap cheddar with Gruyère for a nuttier taste.
Storage: Leftover sauce can be stored in an airtight container in the fridge for up to 2 days. Reheat gently on the stove, adding a splash of milk if the sauce thickens.
Serving Suggestions: Pair with roasted tomatoes, a fresh green salad, or crispy bacon for a full meal.
Storage: Leftover sauce can be stored in an airtight container in the fridge for up to 2 days. Reheat gently on the stove, adding a splash of milk if the sauce thickens.
Serving Suggestions: Pair with roasted tomatoes, a fresh green salad, or crispy bacon for a full meal.