Method
- Prepare the Cheese Sauce:
– In a medium saucepan, melt the Castle Dairies salted Welsh butter over a medium heat.
– Add the flour to the melted Castle Dairies butter, whisking constantly to create a smooth paste (roux). Cook the roux for about 1-2 minutes to eliminate the raw flour taste, but do not let it brown.
- Add Flavour and Liquid:
– Stir in the wholegrain mustard and Worcestershire sauce into the roux, combining well.
– Gradually pour in the stout while continuously whisking. Allow the mixture to simmer gently for about 2-3 minutes, ensuring it thickens.
- Incorporate Cheese:
– Gradually add the grated Welsh cheddar cheese to the beer mixture, stirring constantly until the cheese is completely melted and the sauce is smooth. This will result in a rich, cheesy sauce.
- Season and Adjust:
– Taste the cheese sauce and season with salt and pepper as needed. Remember that the cheese itself is already salty, so adjust the seasoning accordingly.
- Toast the Bread:
– Toast the slices of bread until they are lightly golden. You can use a toaster or a skillet with a bit of Castle Dairies butter to achieve this.
- Assemble and Grill:
– Preheat your oven’s grill.
– Place the toasted bread slices on a baking sheet.
– Generously spread the prepared cheese sauce over each slice of bread.
– Place the baking sheet with the prepared bread slices under the grill. Keep a close eye on them as they grill; the goal is to have the cheese sauce bubbling and slightly browned on top.
- Serve:
– Once the cheese is bubbly and golden, remove the baking sheet from the grill.
– Carefully transfer the Welsh Grilled Cheese to serving plates.
- Enjoy:
– Serve your Welsh Grilled Cheese immediately while it’s hot and gooey.
Note: If you do not drink alcohol or do not wish to use beer in the recipe, you can replace this with milk.