15m$5.01Welsh Rarebit
Toasted white sandwich bread topped with a hot vegetarian sharp cheddar sauce made with milk, butter, flour, dry mustard, and seasonings. This version uses Cabot Seriously Sharp Cheddar Cheese, which is made with vegetarian microbial enzymes.
- Cuisine
- Welsh
- Energy
- 405 calories per serving
- Protein
- 19.3 g per serving
- Carbs
- 23.2 g per serving
- Fat
- 26.9 g per serving
- Sodium
- 815 mg per serving
Shopping options
Unsalted butter
2 Tablespoon
Land O Lakes Unsalted Butter Sticks
6%
Cayenne pepper
0.13 Teaspoon
Kroger® Ground Red Cayenne Pepper Shaker
1%
Cabot Seriously Sharp Cheddar Cheese
8 Ounce
Cabot Creamery Bar Seriously Sharp Cheddar Cheese
100%
Kosher salt
0.5 Teaspoon
Kroger® Coarse Kosher Salt
0%
Black pepper
0.25 Teaspoon
Kroger® Pure Ground Black Pepper Shaker
1%
Dry mustard
1 Teaspoon
Kroger® Ground Mustard Shaker
5%
All-purpose flour
2 Tablespoon
Kroger® Bleached All Purpose Flour
1%
White sandwich bread
4 Count
Kroger® White Sandwich Bread
20%
Whole milk
1 Cup
Kroger® Vitamin D Whole Milk 16 fl. oz. Bottle
50%
Cost Summary
· only what you use
per serving · 4 servings
All ingredients selected
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Cook this recipe
- white sandwich bread-4 slice
- Cabot Seriously Sharp Cheddar Cheese-8 oz
- whole milk-1 cup
- unsalted butter-2 tbsp
- all-purpose flour-2 tbsp
- dry mustard-1 tsp
- kosher salt-0.5 tsp
- black pepper-0.25 tsp
- cayenne pepper-0.13 tsp
Grate the Cabot Seriously Sharp Cheddar Cheese on the large holes of a box grater and keep it nearby so it can be added quickly off the heat.
Keep fingers clear of the grater teeth while grating the cheese.
In a saucepan over medium heat, melt the unsalted butter, then whisk in the all-purpose flour, dry mustard, kosher salt, black pepper, and cayenne pepper until the mixture is smooth and lightly bubbling, about 1 minute.
Slowly whisk in the whole milk and cook, whisking constantly, until the sauce is smooth and thick enough to coat the whisk, about 3 to 4 minutes.
Keep the heat moderate and whisk constantly to reduce the risk of scorching and splattering hot milk sauce.
Remove the saucepan from the heat and stir in the grated cheddar a handful at a time until the sauce is fully melted and hot, glossy, and pourable.
Move the pan off the burner before adding cheese to avoid overheating the hot sauce.
Toast the white sandwich bread in the toaster until it is golden and crisp, then place each slice on a plate.
Use care when removing hot toast from the toaster.
Spoon the hot sharp cheddar sauce over the toasted bread and serve right away while warm.
Spoon the hot cheese sauce carefully to avoid burns.
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