Real Welsh Rarebit

Real Welsh Rarebit

45 Reviews 8 Pics
  • Prep

    10 m
  • Cook

    10 m
  • Ready In

    20 m
Recipe by  MOMFISH

“A classic version of this dish was shared with me years ago. This is is my adaptation to more local ingredients. If you don't like beer, you can replace it with milk and it will still taste great. Serve over toasted bread or English muffins.”

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Adjust Servings

Original recipe yields 2 cups


  1. Melt the butter in a saucepan over low heat; blend in the flour, salt, pepper, mustard, Worcestershire sauce, and hot pepper sauce; continue cooking and stirring until the mixture is smooth and bubbly, about 5 minutes. Remove from heat; gradually stir in the milk; return to heat and stir continually until the mixture comes to a boil. Slowly pour in the beer; cook 1 minute more while still stirring. Melt the Cheddar cheese into the mixture in small portions until completely incorporated. Remove from heat.

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Reviews (45)

Rate This Recipe


Well, it reminded me of old times. The first time I tried this was in high school cooking class in , well never mind but it was a long time ago. Still tastes the same. Think some of our younger reviewers, not being famililar with Welsh Rarebit, don't realize it is not just a cheese sauce. it is an entree. I liked it, it reminded me of home, not so much my home, but of high school. Family liked it and we are ging to have it again. I've never had it with beer, I just used milk and some cream.



Very tasty & super-quick to make. Made as written, the seasoning was balanced, not too much of any one flavor. This was not picante-hot, so most or all children who like cheese & bread will like this. This can easily be made with either all milk or all beer, but the 2 together are especially tasty. Best when eaten immediately as the leftover sauce quickly became cold & more solidified. I lightly toasted ciabatta bread slices (1/2 inch thick), then put the solid sauce on top to reheat in the microwave for about 45 seconds. It was good. Next time I'll probably sprinkle in some chipotle or red chile powder, because I like that spicy flavor, rather than increase the vinegary hot pepper sauce.



I've never had Welsh Rarebit before, so I don't know how it's supposed to taste, but this was very good! I didn't have any beer, so I used all milk as the description suggests. I needed a little extra salt and pepper on mine because I left out the hot pepper sauce (kids were eating, too). I sprinkled a little paprika on top for presentation, but next time I think I'll try a little cayenne instead. I served it over toasted, broken up bagels.

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Amount Per Serving (6 total)

  • Calories
  • 270 cal
  • 13%
  • Fat
  • 21.1 g
  • 32%
  • Carbs
  • 7.2 g
  • 2%
  • Protein
  • 11.5 g
  • 23%
  • Cholesterol
  • 63 mg
  • 21%
  • Sodium
  • 505 mg
  • 20%

Based on a 2,000 calorie diet



previous recipe:

Cheese Sauce for Broccoli and Cauliflower


next recipe:

Easy Welsh Rarebit