¼ cup butter
¼ cup all-purpose flour
½ teaspoon salt
¼ teaspoon ground mustard
¼ teaspoon freshly ground black pepper
¼ teaspoon Worcestershire sauce
1 Tablespoon sherry
1½ cups milk
2 cups shredded cheddar cheese
In a small saucepan, melt butter; stir in flour, salt, mustard, pepper, Worcestershire sauce, and sherry until smooth. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat. Add the cheese; cook and stir until cheese is melted.
Transfer to a fondue pot or 1½ quart slow cooker; keep warm. Serve with bread, ham, sausage, and/or broccoli.