Welsh Rarebit Recipe

"My dad used to make Welsh rarebit all the time when I was a kid and I finally went in search of a good recipe and tweaked it to my satisfaction. My son and husband love this stuff and so do I but it also holds some good memories for me. Definitely comfort food. All the recipes I saw didn't say to add flour, but since I had trouble getting the cheese and the beer to mix together correctly I started adding a little flour to the beer to thicken before I added the rest of the ingredients and everything came together perfectly. Also I prefer to make mine a little spicier so if you don't like it spicy you may want to omit the cayenne pepper."

Original is 4 servings

Metric US

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Ingredients

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5 tablespoons beer (or ale)
2 teaspoons all-purpose flour
1 cup cheddar cheese, shredded (extra sharp)
2 tablespoons butter

1 tablespoon Dijon mustard
1/2 teaspoon salt
1/4 teaspoon freshly cracked pepper
1/4 teaspoon cayenne pepper

Nutritional

Serving Size: 1 (60.1 g)
Calories 146.6
Total Fat - 11.1 g
Saturated Fat - 6.9 g
Cholesterol - 31.1 mg
Sodium - 591.2 mg
Total Carbohydrate - 2.6 g
Dietary Fiber - 0.2 g
Sugars - 0.2 g
Protein - 8.2 g
Calcium - 261.5 mg
Iron - 0.1 mg
Vitamin C - 0.1 mg
Thiamin - 0 mg

Step by Step Method

Step 1

Over medium heat in a small saucepan, heat the beer or ale.

Step 2

Add flour and stir to blend.

Step 3

Add cheese and stir until melted and blended.

Step 4

Add the rest of the ingredients and stir until butter is melted and mixture is well blended.

Step 5

Toast 4 pieces of any bread you prefer and serve cheese sauce over toast. It's good on just plain white toast but you can use a heartier bread such as Pumpernickel if you want heartier flavor.