Reviewed: Mar. 23, 2009

Bland, but a good base to add on to.

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Reviewer:

Kris821

Cooking Level: Intermediate

Home Town: Woodbridge, New Jersey, USA

Living In: The Woodlands, Texas, USA

Reviewed: Jan. 6, 2009

I liked this recipe but I had to add the flour after the milk and would recommend sifting the flour first as well. Also as written it was a little bland so I increased the amounts of cayenne, worchestershire, and dry mustard to taste and would probably add more next time! I also recommend turning the heat up to low/med or medium even depending on your stove top. Overall though a good base recipe.

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Reviewer:

Kathryn

Reviewed: Nov. 2, 2008

My family and I really enjoyed this recipe. My kids even wanted to eat the sauce straight from a bowl. Next time I will try to use beer to see if I like that flavor as well.

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Reviewer:

MBökel

Cooking Level: Intermediate

Home Town: York, Pennsylvania, USA

Living In: Eureka, Utah, USA

Reviewed: Sep. 3, 2008

This was a delicious recipe! I live in a very dry climate, and had to add an additional 1/4 cup liquid, but except for that I followed the recipe exactly. I think this is one that we'll be making again.

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Reviewer:

baskerville_gal

Cooking Level: Intermediate

Home Town: Panama City, Florida, USA

Living In: Salt Lake City, Utah, USA

Reviewed: Apr. 13, 2008

Very VERY bland. Did what I cold to spice it up and add flavor.....but nothing would work. Sorry but I wont make this again

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Reviewer:

StevenRN

Cooking Level: Expert

Living In: Lockport, New York, USA

Reviewed: Sep. 15, 2007

This was a really delicious recipe. Have had this as a child, and this was exactly as I remembered it. Great comfort food. Very cheesy. It's also safe to add more of the spices without it being too intense.

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Reviewer:

Kate

Reviewed: Jun. 11, 2007

The trick to this recipe is using a combination of beer and milk (yes, both work well together!). We have made this since I was a little kid with this recipe: 16 slices bread, 3 tablespoons unsalted butter, softened, 1 tablespoon all-purpose flour, 1/2 cup porter or ale, 1/4 cup whole milk, 1 teaspoon dry mustard, 1/8 teaspoon black pepper 6 oz extra-sharp Cheddar, coarsely grated (about 1 1/2 cups). We as kids tore up the toast because it was fun, the adults cut it up with a fork and knife. It's also called Buck Rabbit (or rarebit) if you put a fried egg on the toast. This is the closest I could find to the old recipe I used from the old Betty Crocker recipe. The Welsh Rarebit recipes are off too, because you shouldn't use processed cheese or tomato soup!

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Reviewer:

Jenny

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Cooking Level: Intermediate

Home Town: Langley, Washington, USA

Living In: Everett, Washington, USA

Reviewed: May 6, 2007

I made this for dinner on Easter because I thought it would be funny! I followed the advice of the other reviewers and used beer instead of milk. I found it to taste pretty bitter even after simmering for several minutes so will use milk next time. There was WAY too much flour in the recipe and I had to add at least a cup and a half of water to it. I'll probably make this again for Easter next year but use the milk and cut way down on the flour! OThanks!

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Reviewer:

The Bunny Chef

Cooking Level: Intermediate

Living In: Fairbanks, Alaska, USA

Reviewed: Oct. 2, 2006

mmmmmmm, what delicious comfort food! i substituted beer for the milk, added a sprinkle more cayenne then poured the cheese sauce over toasted open-faced turkey, bacon & tomato sandwiches (like a devonshire). sweet dreams, patty!

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Reviewer:

LESLIE30

Cooking Level: Intermediate

Living In: Pittsburgh, Pennsylvania, USA

Reviewed: Jun. 21, 2006

This was pretty good. I served it over toasted english muffins. Quick and light dinner. The cayenne gives it a nice kick. Also, it didn't take very long until thick, probably 2 minutes. If you're stirring constantly it is OK to turn the heat up to about medium.

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