Cheddar Fondue

1/4 cup butter
1/4 cup all purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon ground mustard
1/4 teaspoon Worcestershire sauce
1-1/4 cups milk
2 cups shredded cheddar cheese; about 8 ounces
Bread cubes, ham cubes, bite size sausage, broccoli florets, carrots, cauliflower florets and other veggies.

In a saucepan melt butter; stir in flour, salt if desired, pepper, mustard and Worcestershire sauce 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 melted.
Transfer to a fondue pot or slow cooker; keep warm.
Yeild 2 1/2 cups