Ingredients

　　10 ounces (2 1/2 cups) shredded sharp Cheddar cheese (on the dairy aisle)

　　4 to 6 ounces Gruyère cheese, shredded (1 to 1 1/2 cups)

　　1 rounded tablespoon flour

　　1 cup German lager

　　2 tablespoons spicy brown mustard

　　A few drops of hot sauce, such as Tabasco

　　A few drops of Worcestershire sauce

Serve With. . .

　　Mini party franks, such as Boar’s Head brand

　　Blanched cauliflower and broccoli florets

　　In a bowl combine the cheeses with the flour. Add the beer to a small pot and bring up to a bubble over medium heat. Reduce the heat to simmer and add the cheese mixture in handfuls. Stir constantly in a figure-eight pattern with a wooden spoon, melting the cheese in batches. When the cheese has been incorporated fully, stir in the mustard, hot sauce, and Worcestershire sauce. Transfer the fondue to a fondue pot and serve.

　　Rachael Ray's 30-Minute Get Real Meals