Welsh Rarebit
Toasted white sandwich bread topped with a rich sharp cheddar sauce made with milk, butter, dry mustard, and seasonings.
- 15-minute
- breakfast
- british
- brunch
- budget-friendly
- cheddar
- cheese sauce
- cheese toast
- classic
- comfort food
- dinner
- egg-free
- kid-friendly
- light meal
- lunch
- main course
- nut-free
- pub food
- quick
- savory
- shellfish-free
- snack
- soy-free
- stovetop
- toast
- vegetarian
- vegetarian cheddar
- welsh
- welsh rarebit
- western european
- white bread
- Cuisine
- Welsh
Shopping options
Check ingredients to include themPackage used · most used first
Cabot Seriously Sharp Cheddar Cheese · 8 Ounce
Cabot Creamery Bar Seriously Sharp Cheddar Cheese
Sale
100%
Details
Whole milk · 1 Cup
Kroger® Vitamin D Whole Milk 16 fl. oz. Bottle
50%
Details
White sandwich bread · 4 Count
Kroger® White Sandwich Bread
20%
Details
Unsalted butter · 2 Tablespoon
Kroger® Unsalted Butter Sticks
Sale
6%
Details
Dry mustard · 1 Teaspoon
Kroger® Ground Mustard Shaker
5%
Details
Black pepper · 0.25 Teaspoon
Kroger® Pure Ground Black Pepper Shaker
1%
Details
All-purpose flour · 2 Tablespoon
Kroger® Bleached All Purpose Flour
1%
Details
Cayenne pepper · 0.13 Teaspoon
Kroger® Ground Red Cayenne Pepper Shaker
1%
Details
Kosher salt · 0.5 Teaspoon
Kroger® Coarse Kosher Salt
0%
Details
Cost Summary
· only what you use
per serving · 4 servings
All ingredients selected
2 common ingredients not selected — staples start unchecked; select them above to include them.
Cook this recipe
- white sandwich bread-4 slices
- Cabot Seriously Sharp Cheddar Cheese-8 oz
- whole milk-1 cup
- unsalted butter-2 tablespoons
- all-purpose flour-2 tablespoons
- dry mustard-1 teaspoon
- kosher salt-1/2 teaspoon
- black pepper-1/4 teaspoon
- cayenne pepper-1/8 teaspoon
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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