Well, it reminded me of old times. The first time I tried this was in high school cooking class in , well never mind but it was a long time ago. Still tastes the same. Think some of our younger reviewers, not being famililar with Welsh Rarebit, don't realize it is not just a cheese sauce. it is an entree. I liked it, it reminded me of home, not so much my home, but of high school. Family liked it and we are ging to have it again. I've never had it with beer, I just used milk and some cream.
Very tasty & super-quick to make. Made as written the seasoning was balanced not too much of any one flavor. This was not picante-hot so most or all children who like cheese & bread will like this. This can easily be made with either all milk or all beer but the 2 together are especially tasty. Best when eaten immediately as the leftover sauce quickly became cold & more solidified. I lightly toasted ciabatta bread slices (1/2 inch thick) then put the solid sauce on top to reheat in the microwave for about 45 seconds. It was good. Next time I'll probably sprinkle in some chipotle or red chile powder because I like that spicy flavor rather than increase the vinegary hot pepper sauce.
I've never had Welsh Rarebit before so I don't know how it's supposed to taste but this was very good! I didn't have any beer so I used all milk as the description suggests. I needed a little extra salt and pepper on mine because I left out the hot pepper sauce (kids were eating too). I sprinkled a little paprika on top for presentation but next time I think I'll try a little cayenne instead. I served it over toasted broken up bagels.
This recipe is very close to one I have in an ancient cookbook with a few changes. Momfish has an excellent recipe. I made it pretty much exactly as written, but used a 16 ounce block of cheddar, chopped into pieces, and an extra 1/4 cup of beer (Yuengling porter- its what was in the fridge). Although this recipe is considered a meal, I placed it in a fondue pot and used it as an appetizer. Most fondue separates into oil and milk solids which you need to keep stirring, but Welsh Rarebit does not separate in a fondue pot, even after several hours. If I ever need a fondue recipe I will come here, rather than get a real fondue.
If you don't have beer don't make this recipe. It's not the same without it! This was a great recipe. The better the cheese you use the better it tastes. Use a nice aged sharp cheddar it makes all the difference.
Real Welsh Rarebit is pure comfort food. This would be good dish for lunch with the family on a rainy day. Since this recipe comes together so quickly and my entire family enjoys it it may become part of our regular roster. Please note that after it begins to set up it must be served immediately. My daughter ate it as written. My husband and I like it a little spicier so we sprinkled red pepper on our individual portions. We served it over toasted French bread. As soon as we tasted it my husband got out the tortilla chips to try with it. It reminded me of cheese fondue so I tried it over an apple slice. We both thoroughly recommend it served those ways as well. Good job Momfish! Thanks for the great recipe!
delish! made this for my boyfriend (who is welsh) and he loved it (couldn't stop eating it out of the pot). We had leftovers the next day so I heated it up and poured it on an open faced sandwich - yum!
Followed the recipe to the letter which I never do and it was...bland. Queso w/o the good stuff. Not horrible but not something I'll do again. I will use the method to make queso with tons of hot sauce and onions and garlic!
this was great reminded me of the rarebit from a tea house that is now closed. I did add a shake of onion flakes into this which gives it another great flavour
