Real Welsh Rarebit 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.

We do something very similar, but during tomato season, we add a slice of vine ripe tomato to the toast before adding the sauce, the broil.

This is fantastic. I have made this many times and never used the beer, but milk works fine. This is great over toast just by itself. It's also great for veggies like broccoli or anytime you need a cheese sauce. My favorite way to use this though, is for making Horseshoe/Ponyshoes which is the hamburger patty on toasted bread topped with french fries, sometimes carmelized onions depending on my mood, and then topped with this cheese sauce. You do want to use a good quality sharp or even extra sharp cheese with a lot of flavor because that makes this. (Meaning don't skimp out and try store brand generic cheese that has more color than taste) Delicious!!!

Followed this to the letter. I needed something "cheesey" to pour over a bunch of left over baked potatoes. I peeled and cubed the potatoes, put them in a casserole dish, and poured this over the top. I added a handful of grated parmesan cheese to the top. Threw it in the oven at 350 for about 25 minutes and had a great side dish. It's very thick so I get how people would want to use it as a dipping or fondue-type sauce. Tasty, though, and the first time I've had welsh rarebit.

My Nain, and her mother, were the first generation in the US from Wales. They made this, but used the bread and crisp bacon as a sandwich that was dipped or slathered with the cheese sauce. It was legendary in our family! lol -so good!

Very good recipe. I used all milk instead because we aren't beer drinkers. Also, I added red pepper flakes to my serving for extra kick. We served it over onion bagels for lunch and my hubby was surprised how good it was. Later that night, I warmed up the left overs (had to add a little more milk) and made cheese fries. We decided it would be a great late night snack. Will be adding it to our rotation.

This recipe is divine..straight from the pubs of England! I added a little more hot sauce…Delish pepper sauce from Barbados and more Worcestershire. Also added sliced country ham (or crisp bacon) and sliced tomato. My husband was in heaven!

Smooth, rich, excellent flavor and simple to make. I used white pepper instead of black. I used Italian bread, buttered and toasted (both sides) under the broiler half an hour before making the rarebit. We sprinkle the servings with cayenne pepper. My wife said this recipe blows hers right out of the water and she's been making rarebit for over forty years. The recipe makes enough for at least three, possibly four servings.

Didn't have beer and opted to just replace with an extra 1/2 cup of milk. Gave it a little more Tabasco than was called for in the recipe, and used a cheddar infused with Italian truffles, which gave it a nice nutty, earthy flavor. Ate it along with leek and potato soup to celebrate St. David's Day. I heartily recommend it!

Yum. My Dad would make this when I was a child. He used (gasp) Velveeta and a few spoons of tomato soup concentrate! i would buy the Stouffers version when it was available. My husband bakes bread for us and we had it over toasted slices. Delicious! ****I added two tablespoons of Campbell Tomato Soup concentrate in memory of dear old Dad!

Never made Welsh Rarebit before. Fixed this for lunch and was delighted with the outcome! This recipe is nicely balanced and the cheese is creamy and flavorful. The Worcestershire Sauce is a star and the Tabasco adds a little heat. Served it with pickles and chips. It comes together very easily; the recipe reads well. I did cook the flour mixture for 2 minutes not 5 as even on simmer the mixture browned quickly. That eas the only change. Thank you for a very good recipe!

I grew up eating a very similar rarebit and it was always a favorite and a quick meal for my Moher. Of course, she did it off the top of her head so there wa no recipe written down and I thank you for this one. Mom would some times put slices of hardboiled on the bread and then top with the sauce.

Great recipe! The very first time I ate this was at a girlfriend's house a gazillion years ago. Her Mom added fresh sliced tomato, a couple slices of crispy bacon then the sauce. Fabulous, but so simple. This will go into our rotation.

I Think you should just cut the Bread Thick like Texas Toast, continue as for French Toast but add a shot of Beer no Sugar or Cinnamon. Fry on both sides and cover with thick slices of cheddar...add , sprinkle with"Scarborough "spices if you like... Serve with more Beer.

Seriously, why didn’t I make this sooner?

I'm not a real beer drinker so the flavor is only okay for me but it was simple to make and tasty enough. I added diced ham (not necessary but I had some) for a ham and cheese version, then, I thinned some out to pour extra on the plate. LIke fondue on a plate. I like it and it would make a nice simple dinner or brunch offering. I doubled the recipe so there's a lot of leftover but I'll turn it into a casserole with potatoes, noodles or tortillas. I know those are odd takes for the traditional rarebit. As for the original, I'd say this is a good recipe as it is. As for the blandness, it is a matter of personal taste and what one is accustomed to.

I have been transported back to the 60's with this recipe!! The was a restaurant called Waddle's in Portland , Oregon. They served Welsh Rarebit with sliced ham under the sauce on toasty french bread triangles. Amazing!! Waddle's is long gone, but now I can enjoy a favorite treat from my past!! THANK YOU!!

I love this. It is v tasty and I love that I can feel connected to my Welsh heritage while I make it. So good - only thing I would change is actually trying it w beer 🍺 We live in a dry county so procuring beer will be difficult but can be arranged

My mom used to make this for dinner on random week days probably as a break. It has probably been about 20 years since I had some and found this recipe. I omitted the beer and used some water instead.

My dad brought back this very recipe from England after WWII. It was fed to us kids without the beer added so I grew up with this. Being 70 now, reading this recipe brings back memories and I think that I will have some for lunch either today or tomorrow.