Welsh Rabbit (Rarebit)

Also known as Welsh Rarebit. It's a lovely, cheesy, bready meal made with beer. Homer Simpson, eat your heart out!

⅔ cup milk

1½ Tbsp flour

14 oz sharp cheddar

1 tsp English mustard powder

4 oz beer (I haven't explored the difference between using Stout or Ale)

2 egg yolks

a pinch of cayenne

Black pepper, to taste (¼ tsp)
Crusty country-style bread (my fave)

OPTIONAL - 1 thick slice of ham per slice of bread.

1. Start toasting, until golden brown, some thick homemade bread (I used slices of Bread).
2. Meanwhile, in a saucepan, heat the milk until just below boiling and whisk in the flour to make a roux. Whisk until it just starts to brown.
3. Whisk and add the beer slowly. It will bubble up, which actually helps break up the roux. Cook another 3 minutes, whisking, until thick and smooth.
4. Add the cheese, the egg yolk, the mustard and the cayenne. Cook until the cheese melts and everything is well combined, then season with black pepper and set aside to rest a couple of minutes.
5. Turn on the broiler. Arrange the bread onto a cookie sheet. Spread the cheese sauce until it spills over the edges of the toasted bread; this prevents the edges of bread from burning under the broiler, then put in the oven to grill for 20 to 30 seconds or until it's bubbly and starting to brown.