Welsh Rarebit

NY Times recipe. Cheese and beer. On toast. What's not to love?

• Ready In: 40 mins
• Serves: 4

Ingredients

• 2  tablespoons butter
• 2  tablespoons flour
• 1  tablespoon mustard powder (to taste)
• 1⁄2 teaspoon cayenne (to taste)
• 3⁄4 cup  strong dark beer, like Guinness
• 2  tablespoons Worcestershire sauce (to taste)
• 1  lb cheddar cheese or 1  lb double Gloucester cheese (or other good semi-hard cheese, like Comtà or Gruyere, or a mixture) or 1  lb  other english cheese, grated (or other good semi-hard cheese, like Comtà or Gruyere, or a mixture)
• 4 -8  pieces  lightly toasted  bread

Directions

1. Put butter in a saucepan over medium heat and, as it melts, stir in flour.
2. Continue to cook, stirring occasionally, until golden brown and very fragrant, 3 to 5 minutes.
3. Stir in mustard and cayenne, then whisk in beer and Worcestershire sauce.
4. When mixture is uniform, turn heat to low and stir in cheese, again stirring until smooth.
5. Remove from heat and pour into a broad container to set (you can refrigerate for up to a day at this point).
6. Spread mixture thickly on toast and put under broiler until bubbly and edges of toast are crisp.
7. Serve immediately.