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A classic pub favorite! This isn't just cheese on toast; it's a rich, savory cheese sauce made with sharp cheddar, beer, and a hint of mustard, broiled until bubbly over thick, crusty bread. Perfect for a quick lunch or cozy supper.
For 4 servings
Preheat your broiler to high. Arrange an oven rack about 4-5 inches from the heating element. Place the bread slices on a baking sheet and broil for 1-2 minutes per side, until lightly golden and toasted. Remove from the oven and set aside.
In a small saucepan over medium heat, melt the butter. Once melted, whisk in the all-purpose flour and cook for 1 minute, stirring constantly. This creates a paste called a roux.
Gradually pour in the beer while whisking continuously to prevent lumps. Continue to cook and whisk for 2-3 minutes until the sauce thickens to a smooth, gravy-like consistency.
Reduce the heat to low. Add the shredded cheddar cheese a handful at a time, stirring until each addition is fully melted before adding the next. Once all the cheese is incorporated and the sauce is smooth, stir in the Dijon mustard, Worcestershire sauce, cayenne pepper, salt, and black pepper. Remove from heat immediately. Do not let the sauce boil.
Generously spoon the warm cheese sauce over each slice of toasted bread, spreading it evenly to the edges.
Place the baking sheet back under the broiler. Broil for 1-2 minutes, watching very closely, until the cheese sauce is bubbly and develops lightly browned spots. It can burn quickly.
Remove from the broiler, garnish with fresh parsley, and serve immediately.
A classic pub favorite! This isn't just cheese on toast; it's a rich, savory cheese sauce made with sharp cheddar, beer, and a hint of mustard, broiled until bubbly over thick, crusty bread. Perfect for a quick lunch or cozy supper.
This welsh recipe takes 15 minutes to prepare and yields 4 servings. At 332.5 calories per serving with 13.86g of protein, it's a beginner-friendly recipe perfect for lunch or brunch or supper or snack.
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For a heartier meal, top the finished rarebit with a perfectly poached or fried egg.
Add a dash of your favorite hot sauce to the cheese mixture or top with thinly sliced fresh jalapeños before broiling.
Replace the beer with an equal amount of whole milk or a non-alcoholic beer for a similar texture and milder flavor.
Use your favorite gluten-free bread and substitute the all-purpose flour with a gluten-free all-purpose flour blend.
Cheddar cheese is a significant source of calcium, which is essential for maintaining strong bones and teeth, as well as proper muscle and nerve function.
The carbohydrates from the bread and flour provide a quick source of energy, making this a satisfying and fueling meal.
The cheese provides a good amount of protein, which is crucial for building and repairing tissues and can help you feel full and satisfied after your meal.
Cheese on toast is simply a slice of cheese melted on top of bread. Welsh Rarebit is much more decadent, featuring a savory sauce made from a roux, beer, melted cheese, and seasonings, which is then poured over toast and broiled.
Welsh Rarebit is a rich, indulgent comfort food that is high in calories, fat, and sodium. It's best enjoyed in moderation as an occasional treat rather than a regular part of a health-focused diet.
A single serving of this Welsh Rarebit recipe contains approximately 450-550 calories, depending on the specific type of bread, cheese, and beer used.
A grainy sauce is usually caused by two things: overheating the cheese, which causes the proteins to tighten and squeeze out the fat, or using pre-shredded cheese, which contains starches that prevent smooth melting. Always use low heat and shred your own cheese from a block.
Yes, you can prepare the sauce up to 2 days in advance. Store it in an airtight container in the refrigerator. Reheat it gently in a saucepan over low heat, stirring frequently, until it's smooth and pourable. Do not microwave it, as this can make it separate.
A dark, flavorful beer like a stout, porter, or a British-style ale adds the most authentic and deep flavor. If you prefer a milder taste, a dark lager will also work well.
This recipe goes great with these complete meals
