This is similar to Welsh Rarebit but easier to make. Butter 20 g Flour, White 15 g Salt, onion, garilc 5 g Stock cube, Chicken 5 g Cheddar, mature 50 g Mustard, English powder 2 g Milk, whole 160 g Melt the butter and dry ingrediends into a spreadable paste. If necessary, add a bit more butter to get a smooth texture instead of crumbs. Heat and add 50 grams of milk and stir until the roux thickens and is smooth. Add the cheese chopped smaller to speed up melting. Add another 50 grams of milk and heat and stir intil it's smooth. Heat and add the remaining milk until the sauce has the desired runniness. For loading onto toast and grilling, aim for a stiff sauce. For macaroni cheese, make a wetter sauce. Add more milk and allow the mac to soak up some of the sauce. This recipe can be spiced up by adding ham, bacon, chili, or anything else you fancy. Grilled or browned in an oven, it's delicious. For speed, the ungrilled version is still nice.