Rarebit
A hearty, open-faced cheese toastie with a rich, savory sauce made from sharp cheddar melted into a creamy béchamel base, spiked with mustard and a dash of Worcestershire sauce. Golden and bubbling on top of crusty bread, this classic comfort dish comes together in under 15 minutes.
For 4 servings
- prep
Preheat the broiler and grate the cheese.
1.Position an oven rack about 6 inches from the broiler element and preheat the broiler on high.2.Grate the cheddar cheese on the large holes of a box grater and set aside.TIPDo not use pre-shredded cheese — the anti-caking coating prevents the sauce from blending smoothly. - boil · ~5 min
Make the béchamel base.
1.Melt the butter in a medium saucepan over medium heat.2.Add the all-purpose flour and whisk constantly for 1 minute until the mixture is pale golden and smells nutty.3.Slowly pour in the milk while whisking to prevent lumps. Bring to a gentle bubble and cook 1-2 minutes until thickened enough to coat the back of a spoon.TIPKeep whisking — a smooth béchamel is the secret to a glossy rarebit sauce. - boil · ~3 min
Melt the cheese into the sauce.
1.Reduce heat to low. Add the grated cheddar one handful at a time, whisking after each addition until fully melted.2.Stir in the Worcestershire sauce, mustard powder, salt, black pepper, and cayenne pepper.3.Remove from heat once the sauce is smooth and thick enough to dollop.TIPDo not let the sauce boil after adding the cheese — it can turn grainy. - grill · ~2 min
Toast one side of the bread.
Arrange bread slices on a baking sheet and toast under the broiler for 1-2 minutes until lightly golden on top.
TIPToasting just one side first prevents a soggy bottom once the sauce is on. - assemble · ~1 min
Top the untoasted sides with the cheese sauce.
Flip the bread slices over so the toasted side is down. Heap the rarebit sauce generously onto the untoasted side, spreading it all the way to the edges to prevent the bread from burning.
TIPSpreading to the very edges seals the bread so it doesn't char under the intense broiler heat. - grill · ~4 min
Broil until bubbling and speckled brown.
Return the baking sheet to the broiler. Broil for 3-4 minutes, rotating the pan once, until the tops are bubbling vigorously and showing deep golden-brown spots.
TIPWatch constantly — rarebit can go from perfect to burnt in under 30 seconds. Pull when you see the first dark brown blisters. - serve
Serve immediately while hot and molten.
Transfer to plates and eat right away with a knife and fork, or serve alongside a simple green salad or pickles.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Use freshly grated cheddar for a smooth, non-grainy sauce.
- 2Whisk the milk in slowly to prevent lumps from forming in the béchamel.
- 3Do not let the sauce boil after adding the cheese — it can turn grainy and oily.
- 4Toast only one side of the bread first to keep the underside from getting soggy.
- 5Spread the sauce all the way to the bread edges so the crust doesn't burn.
- 6Watch the rarebit constantly under the broiler — it goes from perfect to burnt in seconds.
- 7Serve immediately while the cheese is molten and the bread is still crisp.
Adapt it for your goals.
Beefy rarebit
Add 2 tablespoons of finely diced cooked bacon or a dash of beef stock powder to the sauce for a smoky, meatier flavor.
spicy rarebitSpicy rarebit
Increase the cayenne to 1/4 teaspoon and add a diced jalapeño to the béchamel for a fiery kick.
herb rarebitHerb rarebit
Stir in 1 tablespoon of chopped fresh chives or parsley after removing from heat for a fresh, green contrast.
veggie rarebitVeggie rarebit
Top the sauce with thinly sliced tomato or sautéed mushrooms before broiling for added texture and flavor.
Why this is on our healthy list.
High in Calcium
Sharp cheddar cheese provides a significant amount of calcium, supporting strong bones and teeth.
Protein-Rich Meal
The combination of cheese and milk delivers a good amount of protein, helping to keep you full and satisfied.
Source of Vitamin B12
Cheddar cheese and milk are natural sources of vitamin B12, important for nerve function and red blood cell formation.
Frequently asked questions
Grainy sauce usually happens if the cheese is added to boiling liquid or if pre-shredded cheese (with anti-caking agents) was used. Always add cheese over low heat and whisk until smooth.
