Welsh Rarebit Recipe: A Classic Welsh Cheese Toast

Welsh rarebit is a Welsh dish of crisp toast topped with a savory sauce of sharp cheese, ale, mustard and seasonings, then browned under a broiler. The contrast of crunchy bread and a smooth, tangy cheese topping makes it satisfying and quick to prepare; family and regional versions vary in their seasonings and choice of bread.

Ingredients

8 slices sturdy bread, about ¾ inch (2 cm) thick; sourdough or country-style bread holds the topping well
2 tablespoons (28 g) unsalted butter
2 tablespoons (16 g) all-purpose flour
½ cup (120 ml) ale or beer, preferably a malty, not overly bitter style
8 ounces (225 g) sharp cheddar cheese, freshly grated
1 teaspoon (3 g) mustard powder
1 tablespoon (15 ml) Worcestershire sauce
⅛ teaspoon (0.5 g) cayenne pepper, or less to taste
⅛ teaspoon (0.5 g) freshly ground black pepper
Fine salt, about ⅛ teaspoon (0.7 g), optional; taste the sauce before adding because cheddar and Worcestershire are salty

Instructions

Get the broiler ready. Set an oven rack about 5 to 6 inches (13 to 15 cm) from the broiler element and heat the broiler to high. Set a sturdy baking sheet nearby. Grate the cheddar while the broiler heats, and measure out the other ingredients. Grated cheese melts more evenly than a solid block added to the pan.
Toast the bread. Arrange the slices on the baking sheet and broil until lightly golden, about 2 minutes per side. Watch closely: broilers vary, and bread can go from toasted to scorched quickly. Turn the slices with tongs, toast the second side, then take the tray out. The bread should be crisp on the surface but not dark; it will go back under the broiler with the cheese topping.
Make a smooth roux. Melt the butter in a small saucepan over medium-low heat. Whisk in the flour and cook for about 1 minute, stirring constantly. The mixture should look smooth and slightly foamy, without browning. This brief cooking removes the raw-flour taste and gives the sauce enough body to cling to the toast.
Add the ale and seasonings. Pour in the ale gradually, whisking as you go to prevent lumps. Stir in the mustard powder, Worcestershire sauce, cayenne and black pepper. Bring the mixture to a gentle simmer and cook for about 2 minutes, whisking, until it is glossy and thick enough to coat the back of a spoon. Keep the heat moderate rather than letting it boil hard.
Melt in the cheddar. Take the pan off the heat and add the grated cheddar in two or three handfuls, stirring until each addition melts before adding the next. Taste and add the optional salt if needed. If the mixture seems too thick to spread, stir in ale a teaspoon (5 ml) at a time; if it seems loose, let it stand off the heat for a minute to thicken. Avoid prolonged high heat, which can make melted cheese oily or grainy.
Top and broil. Spoon the cheese mixture evenly over the toasted bread, spreading it close to the edges so the corners do not burn. Return the tray to the broiler and cook for 3 to 4 minutes, watching continuously, until the topping bubbles and develops golden patches. Broilers brown unevenly, so rotate the tray if one side colors much faster. Serve hot while the toast is still crisp.

Tips

Grate the cheese yourself. Pre-shredded cheese often contains anti-caking ingredients that can keep a sauce from melting as smoothly. A box grater or food processor makes quick work of a block of cheddar.
Keep the heat gentle. A roux helps stabilize the sauce, but cheese can still separate if it boils. Whisk the ale into the flour mixture gradually, and stir in the cheese after taking the pan off the burner.
Choose bread that can carry the topping. A firm sourdough, whole-wheat loaf or country loaf is easier to handle than thin sandwich bread. If using smaller slices, reduce the topping slightly on each one and check them early under the broiler.
Adjust the sharpness to taste. A malty ale and mature cheddar make a pronounced, savory rarebit. For a milder result, use a less sharp cheddar and reduce the mustard or cayenne; add a little more Worcestershire if you want extra tang.

Serving Suggestions

Serve Welsh rarebit as soon as it comes out from under the broiler, either as a substantial snack or as a light meal. A simple green salad with a tart vinaigrette, sliced tomatoes or lightly dressed watercress balances the rich cheese. For a heartier plate, add a bowl of tomato soup, vegetable soup or a small serving of roasted vegetables. The toast is best eaten with a knife and fork if the slices are generously topped.

For brunch or a casual supper, offer pickled onions, chutney or crisp apple slices alongside the rarebit. Their acidity and freshness contrast with the creamy, salty topping. If serving a group, broil the slices in batches and bring them to the table immediately rather than stacking them, since trapped steam softens the toast.

Variations

Welsh rarebit has many household versions, so the seasonings can be adapted without changing its basic idea: a savory cheese sauce browned on toast. Some cooks add an egg yolk to enrich the sauce, while others use a little cream or leave out the mustard. This recipe skips egg for a straightforward sauce; if adding egg yolk, whisk it in off the heat and do not let the mixture boil.

A Welsh-style ale is a traditional choice, but a malty brown ale or mild beer works well. For a version without alcohol, use nonalcoholic beer; it keeps some of the toasted grain flavor, though the sauce may taste a little sweeter or less complex. Milk can replace the ale if needed, but it produces a milder, less tangy topping. Add a few drops of Worcestershire or a small squeeze of lemon to restore some brightness.

For a more pronounced flavor, stir a pinch of smoked paprika into the sauce, or add a small amount of finely chopped chives after melting in the cheese. A mix of cheddar and a little crumbled blue cheese gives a sharper, saltier topping, so taste before adding salt. You can also use seeded or whole-grain bread for a nuttier base. Keep the total cheese amount close to the recipe quantity so the sauce remains spreadable and broils evenly.

Storage and Reheating

Rarebit is at its best straight from the broiler, when the bread is crisp and the cheese is bubbling. If you have leftovers, refrigerate them within 2 hours of cooking. Store the topped slices in a covered container for up to 3 to 4 days. The bread will soften in storage, and the cheese topping may firm up; that is normal. For better texture, store any unused cheese sauce separately from the bread, if possible, and use it within the same 3 to 4 days.

To reheat leftover topped slices, place them on a baking sheet and warm them in a 350°F (175°C) oven until hot throughout, usually about 8 to 12 minutes depending on thickness. Check that leftovers reach 165°F (74°C), the USDA FSIS safe reheating temperature, using a food thermometer. A broiler can refresh the surface for the last minute, but watch carefully so the cheese does not burn before the center is hot. A microwave works for a quick reheat, though it makes the toast softer. Do not leave cooked rarebit at room temperature for more than 2 hours.

Frequently Asked Questions

Is Welsh rarebit made with rabbit?
No. Despite the older name Welsh rabbit, the dish is made with cheese sauce on toast and does not contain rabbit. The term rarebit became a common name for the same dish. Its exact naming history is uncertain, but both names refer to this cheese-topped toast.

What is the best cheese for Welsh rarebit?
Sharp cheddar is a dependable choice because it has a strong flavor and melts well when freshly grated and gently warmed. A mature cheddar makes the sauce more savory; a milder one gives a softer flavor. Avoid using only a very dry, aged cheese, which may melt less smoothly.

Can I make the cheese sauce ahead?
Yes. Make the sauce, cool it promptly, cover it and refrigerate it for up to 3 to 4 days. Rewarm it gently in a saucepan over low heat, stirring often and adding a small splash of ale or milk if it has become too thick. Spread it on freshly toasted bread and broil just before serving.

Why did my rarebit sauce turn grainy or oily?
Cheese sauces can split when they are overheated, boiled vigorously or made with cheese that does not melt smoothly. Cook the flour and butter gently, whisk in the ale gradually, then take the pan off the heat before adding freshly grated cheddar. Stir until just melted rather than returning the sauce to a hard boil.

Can I make Welsh rarebit without ale?
Yes. Nonalcoholic beer is the closest practical substitute because it brings a malty flavor. Milk also works, but makes the topping milder and less tangy; a little Worcestershire sauce or lemon juice can add back some brightness. The sauce will still thicken through the flour-and-butter roux.

What is the difference between Welsh rarebit and cheese on toast?
Cheese on toast usually means sliced or grated cheese melted directly on bread. Welsh rarebit uses a seasoned cheese sauce, commonly made with cheddar and ale, that is spread over toast and browned under a broiler. That sauce gives rarebit a smoother, more substantial topping.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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