IMBB-8: Welsh Rarebit with Beer

It’s my first time being a part of Is My Blog Burning and it’s really quite hard to choose a recipe! So many good things are made even better with a bit of wine. I love a beef stew with red wine recipe because I’m always attracted to anything with artichokes. And a Chicken with Sherry and Sour Cream has become a favorite around here. Then there are the many soups I make with a bit of white wine in addition to the chicken broth, the marinara sauce with some red wine, the chicken piccata…but in sticking with the theme of my CheapCooking I decided to go pedestrian and offer up one of the kids’ favorites: Welsh Rarebit. Perfect for a weekend that has managed to change seasons mid-stride, from baking hot to cool and rainy! It’s really nothing more than a glorified cheese sauce with the beer adding a nice bite to it.

Welsh Rarebit or Rabbit

This is the meal that gets picked the most when I say it’s kids’ choice for dinner: a smooth cheese sauce poured over toast or English muffins, sprinkled with paprika.

  • 3 Tbs butter
  • 3 Tbs flour
  • 1 Tsp dry mustard
  • 1 3/4 cup milk
  • 2/3 cup beer
  • 12 oz shredded Cheddar cheese
  • 1/2 tsp Worcestershire sauce
  • 1/4 tsp cayenne pepper
  • paprika to taste

Melt the butter in a saucepan and stir in the flour. Cook for 2 minutes, stirring constantly, then add the dry mustard and stir and cook another minute. (I typically put the milk in the microwave for 2 minutes while I'm doing this as it's easier to make a smooth white sauce if the milk is warmed a bit.)

Gradually add the milk, using a whisk to mix it in so you get a nice smooth sauce. Raise the heat to medium-high and bring to a boil, stirring the whole time so it doesn't scorch. When it's thickened up a bit, reduce the heat to low and add the beer. Simmer for 2-3 minutes, stirring.

Turn the heat way down or off and add the grated cheese a handful at a time, stirring until melted. Stir in the Worcestershire and cayenne.

Toast some English muffins or sourdough bread or whatever you have around and spoon the cheese sauce over the top, sprinkling with paprika.




  1. This sounds absolutely decadent! Like cheese fondue on toast. How have I never heard of it before? Or tasted it? I’m Scottish! Well…of Scottish/Irish/British descent.

    Jennifer of The Domestic Goddess

  2. Seems to me, Ellen, this is anything but “pedestrian!!” Lucky kids! Looks, and sounds, great!
    Donna in Harrisburg, There’s a Chef in My Kitchen


  1. […] I served it last night with Welsh Rarebit. […]

  2. […] the other hand, if I make what we call frog eye soup they’ll scarf it down. Maybe with some Welsh Rarebit, which I haven’t made in ages. Summer’s ending and my mind starts going for those cold […]

  3. […] have a variation of this I use for Welsh Rarebit that I serve over toast for dinner periodically. Sinfully simple and good. It has beer and […]

  4. […] Welsh Rarebit and V8 Vegetable […]

  5. […] nights I have a bunch of different leftovers and nothing appeals. Tonight it was Welsh Rarebit / Rabbit, a cheese sauce with beer that we eat over toast, and some grilled chicken sausage (with sun dried […]


This site uses Akismet to reduce spam. Learn how your comment data is processed.