Recipe combo
Welsh 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.
Recipe details
- Cuisine
- Welsh
- Servings
- 4
- Total time
- 15 min
- Prep
- 5 min
- Cook
- 10 min
- Difficulty
- easy
Ingredients
- 4 Count White sandwich bread - 4 slices
- 8 Ounce Cabot Seriously Sharp Cheddar Cheese - 8 ounces, Made with vegetarian microbial enzymes.
- 1 Cup Whole milk - 1 cup
- 2 Tablespoon Unsalted butter - 2 tablespoons
- 2 Tablespoon All-purpose flour - 2 tablespoons
- 1 Teaspoon Dry mustard - 1 teaspoon
- 0.5 Teaspoon Kosher salt - 1/2 teaspoon
- 0.25 Teaspoon Black pepper - 1/4 teaspoon
- 0.13 Teaspoon Cayenne pepper - 1/8 teaspoon
Instructions
Grate the cheese
1. *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*.
Make the seasoned roux
2. 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.
Thicken the milk sauce
3. 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.
Melt in the cheddar
4. 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*.
Toast the bread
5. Toast the white sandwich bread in the toaster until it is *golden and crisp*, then place each slice on a plate.
Serve immediately
6. Spoon the *hot sharp cheddar sauce* over the toasted bread and serve *right away while warm*.