Traditional Welsh Rarebit Recipe is an open-faced grilled cheese. A thick slice of grain bread is topped with a savory cheese sauce made from beer, cheese, butter, mustard and broiled to bubbly perfection.

1 slice of toasted bread with melted cheese sauce garnished with chives on a board with a tomato salad

This may just be the best grilled cheese ever, but a grown-up version with beer, mustard and cheese. What’s not to love? Cheese on toast, as we Brits call it, was one of my favorites things to eat growing up. It was also a meal when my parents were out that I could make myself.

Why do they call it Welsh Rarebit?
In Welsh it is called Mochyn Du. The recipe is over 2 centuries old and common in Southern and Western England and the rarebit/rabbit part is the cheese sauce that is poured over toasted bread.

Welsh Rarebit origin is a little sketchy, but it is said the dish was a way to highlight the Welsh wheat bread and cheese. Some say that toasted cheese is so popular in Wales that it spread like rabbits, others say only the wealthiest of people could afford to eat rabbit, so they alternative ‘Welsh rarebit’ was born. A much more appetizing name I think and since there is no rabbit in the dish, a more befitting name.

Serving suggestion

I serve this Welsh Rarebit with a side of Warm Cherry Tomato & Basil Salad.

National Welsh Rarebit Day
Yes, it has a National Day and falls on 3rd September every year. I don’t know why, but there seems to be a National holiday for just about any food and dish, so why not.

The bread

A good, hearty grain bread is optimal for this recipe. A bread that can hold up to the weight of the cheese sauce and not turn soggy on you.

The cheese

A good sharp white cheddar is best for this recipe. If you can find a Welsh cheddar, even better. A grocery store with a large cheese department will most likely have white Welsh cheddar. I found it at my Kroger store. I have also seen it Whole Foods and Trader Joe’s.

Leftover cheese sauce

Sometimes when I make this, I have sauce leftover. It keeps well in a sealed container refrigerated for up to 4 days. Just spread the sauce onto toasted bread and broil until browned, melted and bubbly.

Traditional Welsh Rarebit Recipe – Step by Step

Toast grain bread until browned on both sides.

Melt butter in a saucepan until bubbling.

Whisk flour into the melted butter and cook for 1 minute to cook out the flour taste.

Whisk dark ale, Worcestershire sauce and mustard powder into the flour mix.

Dark ale being whisked into the flour and butter

Add white sharp cheddar cheese and stir until completely melted and smooth.

White cheddar being stirred into the sauce

Spread the cheese sauce onto the slices of toasted bread. Broil until melted, brown and bubbly.

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Yield: 4

Traditional Welsh Rarebit Recipe

Name: Traditional Welsh Rarebit Recipe
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 4
Cuisine: British
Ingredients: 4 slices whole grain bread, sliced thick; 2 tablespoons unsalted butter; 2 tablespoons all-purpose flour; 1/3 cup (79 ml) dark ale, room temperature; 3/4 teaspoon Worcestershire sauce; 1 teaspoon mustard powder; 8 ounces (226 g) white cheddar cheese, grated

A thick slice of grain bread is topped with a savory cheese sauce made from beer, cheese, butter, mustard and broiled to bubbly perfection.

Prep Time 5 minutes

Cook Time 15 minutes

Total Time 20 minutes

Ingredients

4 slices whole grain bread, sliced thick
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
1/3 cup (79 ml) dark ale, room temperature
3/4 teaspoon Worcestershire sauce
1 teaspoon mustard powder
8 ounces (226 g) white cheddar cheese, grated

Instructions

Toast the bread on both sides under broiler or toaster.
To a saucepan, add the butter over medium heat. When the butter is melted and sizzling, whisk in the flour and cook for a minute. Continue whisking until the flour is well mixed and not lumpy.
Slowly pour in the ale while whisking, then the Worcestershire sauce and mustard powder. Use a spatula and stir in the cheese until it is completely melted and the sauce is smooth.
Remove from the heat and transfer to a bowl to slightly cool and thicken.
Preheat broiler (oven grill).
Spread the cheese sauce on all of the slices of bread. Broil until bubbly and browned. Serve immediately

Nutrition Information:

Yield:

Serving Size:

1 slice
Amount Per Serving: Calories: 638 Saturated Fat: 30g Cholesterol: 329mg Sodium: 889mg Carbohydrates: 16g Protein: 27g

This nutrition calculation is provided by Nutronix that is only a guideline and not intended for any particular diet.

Triple Grilled Cheese

A triple the cheese with a is a grilled cheese with a twist. 2 cheeses on the inside of the bread and 1 cheese on the outside.

Comments

Margie says
June 19, 2019 at 8:21 pm
This is grown-up open-faced grilled cheese. I had this once in UK and this is very good. I didn’t have mustard powder so I subbed a teaspoon of yellow mustard. A lovely comforting meal served with thick sliced grilled tomatoes.
- Janette says
  June 20, 2019 at 6:06 am
  This sounds like a delicious meal. I love grilled tomatoes.
KC the Kitchen Chopper says
November 4, 2018 at 12:15 pm
I’ve always loved the idea of Welsh Rabbit. Cheese and bread and beer, great combo. So simple, yet so good! Thanks Janette. Pinned and Stumbled
- Janette says
  November 4, 2018 at 8:24 pm
  You can’t go wrong with cheese, beer and bread 🙂
Pam says
September 5, 2014 at 3:51 pm
Sounds so good! Thanks for sharing
Luci Petlack says
September 4, 2014 at 5:46 pm
I always used to think this was an entree dish with rabbit. I’m glad to know I wasn’t completely off in that crazy kid notion! This sounds amazing. My fiance might even consider this a full meal because of the beer and cheese!
- Janette Fuschi says
  September 4, 2014 at 8:50 pm
  Thank you Luci 🙂
Susan F. says
September 4, 2014 at 3:24 pm
I remember reading about Welsh Rarebit in a book when I was young – and I just had to have it! Great photos – and thanks for triggering a childhood memory!
- Janette says
  September 4, 2014 at 8:22 pm
  Awww
Cathy Hicks says
September 4, 2014 at 1:00 pm
oh sounds good! I haven’t had Welsh Rarebit but appreciate the recipe! This will be something I would love to try!!
- Janette Fuschi says
  September 4, 2014 at 3:12 pm
  Thank you, it’s such an easy recipe with so much flavor. Thanks for stopping by.

Why do they call it Welsh Rarebit?