Creamy Beer-Cheese Sauce

3 tablespoons butter
3 tablespoons flour
1/2 teaspoon dry mustard
1/2 teaspoon salt
Dash of pepper
1/2 teaspoon Worcestershire sauce
1/3 cup instant nonfat dry milk
1 can or bottle (12 ounces) beer, warm
1 cup shredded Cheddar cheese
2 tablespoons powdered nondairy creamer

Melt butter; stir in flour and seasonings.
Mix dry milk with 1/3 cup beer. Gradually add remaining beer to flour
mixture.
Cook, stirring constantly, until thickened and smooth. Add cheese and
creamer; stir until melted.
Remove from heat; add milk mixture.

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