Welsh Rarebit / Rabbit
A kid-tested favorite in our house! The leftovers get eaten for breakfast the next morning.
- 3 Tbs. butter
- 3 Tbs. flour
- 1 tsp. dry mustard
- 1 3/4 cups milk
- 2/3 cup beer
- 12 oz. shredded Cheddar cheese
- 1/2 tsp. Worcestershire sauce
- 1/4 tsp. cayenne pepper
Note: It's easiest to make a nice smooth sauce if you preheat the milk.
Melt the butter in a medium saucepan. Stir in flour and cook over medium heat for 2 minutes, stirring constantly. Stir in the dry mustard and cook 1 more minute, stirring.
Stir in the milk slowly and bring to a boil, stirring constantly.
Add beer. Reduce heat to medium low and simmer, stirring, for 2 minutes.
Remove from the heat and add cheese by the handfuls, stirring each until melted. Season with Worcestershire and cayenne. Ladle over toast or toasted English muffins and sprinkle with paprika.