Traditional Welsh Rarebit Recipe

First things first: Let's clear up the common misconception. Welsh rarebit is not made with any kind of meat. This delicious lunch entree, dinner side, or delectable snack is, at its core, cheesy toast. If you were under another impression, no worries, because you're certainly not alone. Chef and recipe developer Keith Kamikawa says, "I actually cooked this recipe for friends, and all they talked about is 'where is the rabbit?' ... [but] really, I think once you explain to people that it's a thick baked cheese sauce on crunchy toast, they're all in."

And once you realize how easy this crowd-pleasing (and eye-pleasing, for that matter), unique dish is to make, you'll be all in on trying your hand at it in your own kitchen. "I'd say Welsh rarebit is extremely easy to make," says Kamikawa, adding, "The sauce is pretty forgiving and it'd be hard to get it [wrong]."

As for what to serve alongside your upscale, cheesy, crunchy toast? Well, Kamikawa has several ideas for you. "Welsh rarebit goes great with tomato soup, have it for breakfast topped with and egg and bacon, or add roasted tomatoes and serve it as a side with your favorite salad. You could really think of it as an open-faced grilled cheese."

Making a true traditional Welsh rarebit is probably going to merit a trip to the grocery store, but any decent grocery store should have everything you need to prepare this tasty dish. So, get started on your shopping list. You'll need unsalted butter, all-purpose flour, Dijon mustard, Worcestershire sauce, kosher salt, white pepper, stout beer (You can sub in heavy cream for a creamier sauce or if you simply don't want to use beer), sharp white cheddar, Parmesan cheese, and sliced rustic bread, like a sourdough.

Set the oven to 450 F, then cut the bread into hearty ½-inch slices, and place the slices on a sheet pan with a rack. Toast the bread until it begins to brown, or for about five to eight minutes. Then, set the toast aside.

Next, shred 8 ounces of sharp white cheddar, and set it aside. Then, melt 3 ounces of butter in a thick gauged pot on medium heat, and once it melts, add 4 tablespoons of all-purpose flour, and whisk until it's incorporated to make the roux. 

Add 1 teaspoon of Dijon mustard, 1 ½ teaspoons of Worcestershire sauce, ¼ teaspoon of kosher salt, and ¼ teaspoon of white pepper into the roux, and whisk to combine.

Once the initial sauce ingredients are fully combined, slowly begin to add 8 ounces of stout beer to the pot, whisking constantly, until the roux has no lumps and is completely smooth. If you are using cream instead of stout, same story. According to Kamikawa, you can add some more beer a little bit at a time if the roux is stiff or clumpy. "It should be at the point where it can flow off your whisk. The consistency should be like a very thick cream sauce," he says.

Next, add the 8 ounces of shredded sharp white cheddar a little at a time, slowly whisking. Cook and whisk until the sauce is smooth again, which takes about two minutes.

Now, it's time to finish making the Welsh rarebit. Set the oven back to broil. Spread generous amounts of the cheese sauce onto each piece of toasted bread, and then shred a bit of Parmesan on each piece of sauced toast.

Return the pan to the oven, and broil the prepped toast slices for about three minutes, or until the Parmesan has melted. Finally, pull the pan from the oven, and let the Welsh rarebit rest for a couple minutes before you serve it, whether with soup, bacon and eggs, with a green salad, or just as is.