After having a big mid-day Sunday dinner, this was a traditional Sunday night supper in the old South, but is also a great dish for lent, kids love it. My boys always called it Welsh Rabbit and would say "where's the rabbit?" Rarebit means meatless.
3 cups milk
3 cups grated sharp Cheddar cheese
3 heaping tablespoons all purpose flour
1 tablespoon dry mustard
1/4 teaspoon ground cayenne pepper
2 Tablespoons water
1 large egg
1 teaspoon paprika
Combine the milk and cheese in a saucepan over low heat until the cheese is fully melted. Stir constantly so that the milk doesn't scorch. Remove from heat.
In a small bowl, mix the flour, mustard, cayenne pepper, and water. Combine to make a thin paste like a thin cake batter. Add the egg to the paste mixture and mix thoroughly. Ladle some of the hot milk and cheese mixture into the bowl to slowly heat the mixture. Add the contents of the bowl to the milk and cheese mixture in the saucepan.
Heat the rarebit over medium for to 9 minutes, until it thickens to the consistency of Alfredo sauce. Serve hot over hot toast, and sprinkle top with paprika.