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Welsh Rarebit

4 Servings

15 minutes

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This classic cheese sauce gets its distinctive flavor from mustard, Worcestershire and beer (we preferred a mild brown ale). Shred the cheese by hand on the large holes of a box grater. For more bite, use extra-sharp cheddar. Tossing the cheese with 1 teaspoon of flour ensured a smooth sauce. While we preferred thick, rustic slices of toast, a high­-quality supermarket sandwich bread worked, too. For a simple supper, spoon the rarebit on toast topped with sauteed mushrooms, sliced tomatoes and turkey or ham. The cooled sauce can be refrigerated for up to four days. To reheat, allow the rarebit to come to room temperature, then spread on toast and broil until browned and bubbling.




Don’t use pre-shredded cheese. It has additives that gave the sauce a plasticky texture.

15 minutes


  • 8

    ounces sharp cheddar cheese, shredded

  • 2

    tablespoons all-purpose flour


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Jarrod C.

I'm kind of meh on this one. I didn't use cayenne and instead of chives, which I didn't have, I used mint and it had a strong kick to it, more than I anticipated. And there's only enough for 3 slices of bread.

Scott P.

I really enjoyed this recipe. The cheese sauce has a nice grownup kick to it, thanks to the brown ale, cayenne, and mustard. I supplemented it with sauteed mushrooms. There's plenty of cheese sauce for six slices of bread.

Karen D.

This was delicious. I used to have a Welsh Rarebit at a restaurant I went to growing up and it was served with bacon and tomatoes so we put bacon on top of the toast and roasted some cherry tomatoes on the side. Recommend a super acidy green salad to pair with it and cut it. Like Scott, I had enough for six medium-large sized pieces of toast.