Easy Welsh rarebit recipe with cheddar and ale
Easy Welsh rarebit recipe with cheddar and ale Okay, so Welsh rarebit is basically fancy cheese toast, but don’t let that fool you—it’s ridiculously good. Like, “why haven’t I been eating this every day?” good. I first had it at this little pub in Wales (duh) and immediately needed to figure out how to make…
Easy Welsh rarebit recipe with cheddar and ale
Okay, so Welsh rarebit is basically fancy cheese toast, but don’t let that fool you—it’s ridiculously good. Like, “why haven’t I been eating this every day?” good. I first had it at this little pub in Wales (duh) and immediately needed to figure out how to make it at home. Turns out, it’s super easy. Melt some cheese, add beer, slap it on toast, and boom—you’re a culinary genius.
This version uses sharp cheddar and ale because, well, cheese and beer belong together. It’s perfect for lazy dinners, late-night snacks, or impressing your friends who think you can’t cook. Spoiler: you totally can.
Recipe Card
Recipe Title: Easy Welsh rarebit with cheddar and ale
Servings: 4
Prep Time: 10 minutes
Cooking Time: 15 minutes
Calories: 320 kcal per serving
Ingredients:
- 4 slices of thick bread (sourdough works great)
- 2 cups sharp cheddar cheese, grated
- 1/2 cup ale (or beer—whatever you’ve got)
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 1 tsp Worcestershire sauce
- 1 tsp mustard (Dijon or yellow, no big deal)
- Pinch of cayenne pepper (optional, but why not?)
- Salt and pepper to taste
Directions:
- Toast your bread lightly. Don’t skip this—nobody likes soggy rarebit.
- Melt butter in a saucepan over medium heat. Stir in flour and cook for a minute until it smells kinda nutty.
- Slowly pour in the ale, whisking like your life depends on it (or just until smooth).
- Add the cheese, Worcestershire sauce, mustard, cayenne, salt, and pepper. Stir until the cheese melts into a glorious goo.
- Spread the cheesy goodness over the toast. Broil for 2-3 minutes until bubbly and slightly browned. Watch it like a hawk—broilers are sneaky.
- Eat immediately. No self-control required.
Seriously, that’s it. If you can make mac and cheese, you can make this. And if you can’t make mac and cheese, well… maybe start there.
Nutrition Info (per serving)
| Calories | Carbs | Fat | Protein |
|---|---|---|---|
| 320 | 30g | 15g | 6g |
Ingredient Swaps
| Ingredient | Substitution |
|---|---|
| Ale | Any beer, or milk if you’re avoiding alcohol |
| Cheddar | Gruyère, Swiss, or whatever melty cheese you like |
| Worcestershire sauce | Soy sauce or hot sauce in a pinch |
Tips
- Grate your own cheese. Pre-shredded stuff has weird coatings that mess with melting.
- If your sauce gets too thick, splash in a little more ale or milk. Too thin? More cheese. Problem solved.
- Don’t walk away while broiling. One second it’s perfect, the next it’s charcoal. Trust me.
FAQ
Q: Can I make this ahead of time?
A: Yeah! Make the cheese sauce, store it in the fridge, and spread it on toast when you’re ready. Just reheat it gently first.
Q: Can I freeze leftovers?
A: Cheese sauce can get weird in the freezer, so I’d say eat it fresh. But hey, if you’re brave, try it and let me know.
Q: What if I don’t drink beer?
A: No worries—use milk or broth instead. It’ll still taste awesome.
That’s it! Easy, cheesy, and way better than plain old toast. Give it a shot and let me know how it goes. Bonus points if you eat it while pretending you’re in a cozy Welsh pub.
