Real Welsh Rarebit Recipe -
Real Welsh Rarebit Recipe
  • READY IN 20 mins

Real Welsh Rarebit

Recipe by  

"A classic version of this dish was shared with me years ago. This is is my adaptation to more local ingredients. If you don't like beer, you can replace it with milk and it will still taste great. Serve over toasted bread or English muffins."

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Ingredients Edit and Save

Original recipe makes 2 cups Change Servings
  • PREP

    10 mins
  • COOK

    10 mins

    20 mins


  1. Melt the butter in a saucepan over low heat; blend in the flour, salt, pepper, mustard, Worcestershire sauce, and hot pepper sauce; continue cooking and stirring until the mixture is smooth and bubbly, about 5 minutes. Remove from heat; gradually stir in the milk; return to heat and stir continually until the mixture comes to a boil. Slowly pour in the beer; cook 1 minute more while still stirring. Melt the Cheddar cheese into the mixture in small portions until completely incorporated. Remove from heat.
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Reviews More Reviews

Most Helpful Positive Review
Apr 20, 2009

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.

Most Helpful Critical Review
Apr 27, 2009

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!

Feb 17, 2010

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.

Apr 14, 2009

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.

Nov 11, 2010

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.

Feb 17, 2011

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.

Jan 24, 2011

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!

Apr 20, 2009

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!


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  • Calories
  • 270 kcal
  • 13%
  • Carbohydrates
  • 7.2 g
  • 2%
  • Cholesterol
  • 63 mg
  • 21%
  • Fat
  • 21.1 g
  • 32%
  • Fiber
  • 0.2 g
  • < 1%
  • Protein
  • 11.5 g
  • 23%
  • Sodium
  • 505 mg
  • 20%

* Percent Daily Values are based on a 2,000 calorie diet.

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