Welsh Rabbit

Welsh Rabbit


"I believe this recipe is the same as Welsh Rarebit, the classic British topping for rye or white bread toast. Melted sharp Cheddar cheese is complimented by Worcestershire sauce and a hint of cayenne pepper."

Ingredients 20 m {{adjustedServings}} servings 333 cals

Serving size has been adjusted!

Original recipe yields 6 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 333 kcal
  • 17%
  • Fat:
  • 24.6 g
  • 38%
  • Carbs:
  • 12.6g
  • 4%
  • Protein:
  • 15.3 g
  • 31%
  • Cholesterol:
  • 75 mg
  • 25%
  • Sodium:
  • 577 mg
  • 23%

Based on a 2,000 calorie diet

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  • Prep

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  1. In a 2 quart saucepan over low heat, melt the butter. Stir in and blend the flour, salt, mustard and pepper. Stir in the milk and Worcestershire sauce. Continue stirring the mixture for 10 minutes, or until thickened.
  2. Stirring continuously, melt the cheese into the mixture and blend well. Serve immediately over warm toast.
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Reviews 20

  1. 23 Ratings


My Welsh mother-in-law tells me you MUST make this with beer, not milk. Will try that next time


The trick to this recipe is using a combination of beer and milk (yes, both work well together!). We have made this since I was a little kid with this recipe: 16 slices bread, 3 tablespoons unsalted butter, softened, 1 tablespoon all-purpose flour, 1/2 cup porter or ale, 1/4 cup whole milk, 1 teaspoon dry mustard, 1/8 teaspoon black pepper 6 oz extra-sharp Cheddar, coarsely grated (about 1 1/2 cups). We as kids tore up the toast because it was fun, the adults cut it up with a fork and knife. It's also called Buck Rabbit (or rarebit) if you put a fried egg on the toast. This is the closest I could find to the old recipe I used from the old Betty Crocker recipe. The Welsh Rarebit recipes are off too, because you shouldn't use processed cheese or tomato soup!


This was a delicious recipe! I live in a very dry climate, and had to add an additional 1/4 cup liquid, but except for that I followed the recipe exactly. I think this is one that we'll be making again.