Cheese Rarebit Breakfast and Supper

This recipe makes a bit too much rarebit but Mrs McBugbear is quite fond of it and by planning ahead a little bit you can use all the sauce up in one day across two meals.  Generally we serve the rarebit over bacon, eggs, sliced tomatoes on a pita or naan bread and then use it for supper over cauliflower.

Cheese Rarebit

2 tbsp butter
3 tbsp flour
1 cup milk
1 cup beer (Lagers,  Light Ales or Guinness)
2 tsp of French's Mustard
1/4 tsp paprika
2 cups old cheddar (Wilton Cheddar is the best choice)
2 cups of aged Gouda
Worcestershire Sauce

Make a roux, turn the heat to medium, add milk and then whisk in the beer slowly.  Let the sauce thicken and then add the mustard, paprika and Worcestershire Sauce.  Whisk in the cheeses and serve over toast.