Welsh Rarebit Cheese Toast

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A classic British pub favorite, Welsh Rarebit transforms humble cheese on toast into a rich, savory treat. Sharp cheddar is melted with dark ale, English mustard, and Worcestershire sauce, then broiled bubbling hot over thick-cut bread.

Nutrition Facts

Per serving (estimated)

• 430 kcalCalories
• 28 gFat
• 16 gSaturated Fat
• 22 gCarbs
• 1 gFiber
• 3 gSugar
• 22 gProtein
• 780 mgSodium
• 180 mgPotassium
• 450 mgCalcium
• 1.5 mgIron
• 0 mgVitamin C
• 280 mcgVitamin A

Ingredients

For the cheese sauce

• 2 tablespoons unsalted butter
• 2 tablespoons all-purpose flour
• 1/2 cup (120 ml) dark ale or stout
• 1 teaspoon English mustard powder
• 1 teaspoon Worcestershire sauce
• 1/4 teaspoon cayenne pepper
• 8 oz (225 g) sharp aged cheddar, finely grated
• 2 tablespoons whole milk
• 1 large egg yolk

For the toast

• 4 thick slices of rustic sourdough or country bread
• 1 tablespoon softened butter
• Flaky sea salt, to finish

Directions

1. Melt the butter in a small saucepan over medium heat, then whisk in the flour and cook for 1 minute until bubbly and lightly golden to form a roux.
2. Slowly pour in the ale while whisking constantly and simmer until thickened, about 2 minutes. Stir in the mustard powder, Worcestershire sauce, and cayenne.
3. Reduce the heat to low, add the grated cheddar a handful at a time, and stir until completely melted and smooth. Mix in the milk for a looser consistency.
4. Remove the pan from the heat and let cool for 1 minute, then beat in the egg yolk until fully incorporated; this gives the sauce a silky, custard-like body.
5. Preheat the broiler to high. Butter both sides of each bread slice and toast under the broiler for 1-2 minutes per side until lightly golden.
6. Spoon the warm cheese sauce generously over each toasted slice, spreading it to the edges so the bread is fully covered.
7. Return the toast to the broiler and cook for 2-3 minutes until the cheese is bubbling, puffed, and spotted with deep brown patches.
8. Finish with a light sprinkle of flaky sea salt and serve immediately while hot and molten.

Cook’s Notes

• Use a strong, aged cheddar such as Sharp English or Irish cheddar for the best tangy bite; blending in a little Gruyère adds nutty depth.
• A dark ale like Guinness gives the most traditional flavor, but a brown ale or even a splash of dry cider works well.
• Toast the bread on both sides before topping so it stays crisp under the rich sauce and does not turn soggy.
• Watch the broiled toast closely in the final minute; cheese can go from bubbling to burnt very quickly under high heat.
• Leftover cheese sauce keeps in the fridge for 2 days; rewarm gently with a splash of milk to bring it back to a spreadable consistency.

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