The Gourmet Mama

Welsh Rarebit is a treat that my mom used to make as a special treat. Essentially, all that it is, is glorified cheese toast but it has a whole lot more flavor and is a great meal on a cold day…or a hot one…or even one of those kind of not-too-hot-not-too-cold-spring kind of days. My mom would make it with a can of beer, cheddar cheese and a loaf of homemade bread that had gotten a little too dry. Over the years of making it on my own, I have perfected the recipe to a super simple, yet incredibly delicious quick meal.

Welsh Rarebit

2 Tablespoons butter

2 Tablespoons flour

2 teaspoons of seed style mustard

1 teaspoon Worcestershire sauce

1/2 teaspoon salt

1/2 teaspoon pepper

3/4 cup beer…the darker it is…the better the flavor

3/4 cup heavy cream

1 and 1/2 cups shredded Cheddar…medium is good but aged has a better kick to it

1 loaf rye bread…toasted and cubed

In a medium saucepan over low heat, melt the butter and whisk in the flour. Cook, stirring constantly for 2 to 3 minutes. This will get rid of the “flour” taste.  Whisk in mustard, Worcestershire sauce, salt, and pepper until smooth. Add beer and whisk to combine. Pour in cream and combine until smooth. Add the cheese, stirring constantly, until cheese melts and sauce is smooth; this will take 4 to 5 minutes. Add hot sauce. Pour over bread cubes and serve immediately.