Feeling hangry? Welsh rarebit (melted cheese on toast) is the cure.
Welcome to the Mad Science lab, where I’m whipping up an easy indulgent recipe: Welsh rarebit. Sometimes called Welsh rabbit (don’t worry — there’s no rabbit involved), this delicious melted cheese served on toast makes a fantastic snack, or it can be cut into pieces for a popular appetizer.
This cheesy goodness on toast is classic pub fare and pairs perfectly with a beer.
With a little Mad Science experimentation with vegetables and proteins, you can easily make it a satisfying meal.
Heat up the stove, and let’s get started.
Welsh Rarebit Recipe
Satisfy your hunger!
2 tablespoons butter
2 tablespoons flour
1/2 cup beer or stout
3/4 cup heavy whipping cream
1 cup grated sharp cheddar
1 tablespoon Worcestershire sauce
1 tablespoon Dijon-style mustard
Salt and pepper to taste
Melt butter on low heat. Add flour and cook, stirring, for two minutes or until the mixture froths. Add Worcestershire sauce and mustard and mix. Add beer and mix well. Continue to cook over low to medium heat until mixture starts to thicken. Add salt and pepper to taste. Stir in cream. Add cheddar a little at a time, and stir until heated through.
On a cookie sheet, spread the rarebit mixture to the edges of your toast and broil in the oven, watching closely, until the rarebit mixture is bubbly and crispy.
If you want to save some of your Welsh rarebit for a quick snack or for visitors another day, you can keep it in the fridge for three to four days.