Melt butter in a medium-sized saucepan. Once melted add flour and cook for one minute.
Next, whisk in one 12-oz can of hard cider (I recommend a high quality cider, such as Slopeswell Cider Co. cider). Stir continously and until smooth, thick and bubbly.
Add shredded cheddar cheese, Worcestershire sauce, Dijon mustard and salt. Whisk until smooth.
Take the pan off of the heat and whisk in one egg yolk.
Spoon the rarebit over toasted rye bread and sprinkle with smoked paprika.
Serve immediately with fresh apple slices and a cold glass of Slopeswell Cider Co. cider. Enjoy!
