This Welsh Rarebit recipe (aka Welsh Rabbit) is a classic British dish of smooth, velvety, and savory cheese sauce that's broiled on toasted bread. It’s hearty, satisfying comfort food that whips up in just 10 minutes.
Add the butter to a medium saucepan over medium heat. Once melted, whisk in the flour and continue cooking for 30 seconds.
Add the porter, whisking until smooth, and bring to a boil (about 10 seconds).
Stir in the Worcestershire, dried mustard powder, salt, black pepper, and cayenne pepper.
Whisk in the shredded cheddar a handful at a time until melted and well-combined.
Remove from the heat and whisk in the cream until the mixture is smooth and creamy.
To Make the Cheese Toast:
Preheat the broiler.
Place the toasted bread slices on a baking tray. Drizzle the cheese on top of the toast.
Broil until the cheese is light golden (stay with it, this happens fast).
Sprinkle the chives on top and serve warm.
Notes
To Make This Without Beer: Omit the beer and use milk, vegetable stock, or chicken stock instead. Add 1 teaspoon fresh lemon juice along with the spices.
If You Need Less Than 4 Servings: You can make the cheese sauce and just pour it onto 1 slice of toast and broil it. Store the leftover cheese sauce in an airtight container in the fridge for up to 4 days. You don't have to reheat the leftover cheese sauce; simply spread it on toast (it will be thick) and broil.