Because some of us can't just go basic.
1 lb. grated Cabot super sharp cheddar
2 tbsp butter
1 teaspoon ground mustard
several dashes Worcestershire
1 dash of fish sauce for extra funk
1 small glob prepared brown mustard
3/4 brick Velveeta Cheddar
1/2 teaspoon smoked paprika
1/2 teaspoon celery salt
1/2 teaspoon white pepper
1 lb. hot bulk sausage, crispy crumbley (include the grease!)
1 cup dark beer
1 can Ro-Tel Original
I had rarebit cheese the other day at a bistro, and it was amazing! Turns out the magic was simply mustard, Worcestershire and dark beer to give it a sour funk. So, Rarebit meets Rotel and they go together very, very well. I like it with chewy baguette bread or pretzels.
Play around with the amount of mustard and Worcestershire to get to your desired funk level.
I decant this stuff into individual go-cups so I don't eat it all at once.
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