Welsh Rabbit Rarebit Sort of Toasted Cheese
Indulge in the rich, savory comfort of Welsh Rabbit Rarebit, a classic "toasted cheese" dish with a bold twist. This recipe elevates your average melted cheese with a creamy, velvety sauce made from sharp cheddar, dark ale or stout, and a touch of Dijon mustard and Worcestershire sauce for depth and tang. Served over golden, toasted slices of sourdough or white bread, this dish is perfect as a hearty snack, a unique appetizer, or even a simple lunch. For an extra layer of indulgence, broil it briefly for a bubbling, golden finish. Ready in just 25 minutes, this pub-style favorite brings traditional flavors to your kitchen with ease.
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Recipe Information
Ingredients
- 200 grams sharp cheddar cheese
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 100 milliliters whole milk
- 100 milliliters dark ale or stout
- 2 teaspoons Dijon mustard
- 2 teaspoons Worcestershire sauce
- 0.5 teaspoons paprika or cayenne pepper
- 0.25 teaspoons ground black pepper
- 4 slices white or sourdough bread slices
Instructions
Grate the cheddar cheese and set it aside. Ensure all other ingredients are prepped and ready to use.
In a medium-sized saucepan, melt the butter over medium heat. Once melted, add the flour and whisk vigorously to create a smooth roux. Cook the roux for 1-2 minutes, stirring constantly, to remove the raw flour taste.
Gradually pour in the milk while whisking to avoid lumps. Once smooth, gradually whisk in the ale or stout. Keep stirring until the mixture thickens, about 2-3 minutes.
Reduce the heat to low and stir in the grated cheese, a handful at a time, allowing it to melt completely before adding more. The mixture should become smooth and creamy.
Stir in the Dijon mustard, Worcestershire sauce, paprika or cayenne pepper, and black pepper. Taste and adjust seasoning as desired.
While the cheese sauce stays warm on very low heat, toast the bread slices until golden brown and crisp.
Place the toasted bread on a baking tray or heatproof plate. Spoon the cheese mixture generously over each slice, ensuring the edges are well-covered.
Optional step: Place the tray under a preheated broiler (grill) for 1-2 minutes, or until the cheese is bubbling and lightly browned.
Serve immediately, optionally garnished with chopped parsley or a dusting of paprika for presentation.
Nutrition Facts
Calories |
1539 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 97.8 g | 125% | |
| Saturated Fat | 59.6 g | 298% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 289 mg | 96% | |
| Sodium | 2458 mg | 107% | |
| Total Carbohydrate | 106.0 g | 39% | |
| Dietary Fiber | 4.8 g | 17% | |
| Total Sugars | 14.2 g | ||
| Protein | 67.3 g | 135% | |
| Vitamin D | 1.1 mcg | 6% | |
| Calcium | 1778 mg | 137% | |
| Iron | 4.7 mg | 26% | |
| Potassium | 408 mg | 9% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
