Let’s talk about Dad’s Traditional Welsh Cheese Rarebit. On a rare occasion when we were children, my Dad would cook for us. It was kind of a big deal, always on a Saturday, and probably always when Mom was gone, maybe running errands or something. It was a novelty, but really, the reason we kids remember it was because Dad made it fun. Like an adventure.
Welsh Cheese Rarebit
We’d all be right on top of him in the kitchen, waiting in anticipation, probably something that Mom wouldn’t have allowed or encouraged. So now that we’re adults, the subject of this Dad’s Traditional Welsh Cheese Rarebit has come up.
About Traditional Welsh Cheese Rarebit:
Dad told me it was a recipe my Grandma made often; Dad wasn’t sure if it had been passed down the Scottish side of the family or if Cheese Rarebit was seized upon during the Great Depression from my Grandma Carmelita as a way to stretch their rations. Dad was born in 1931, towards the beginning of that major economic downturn.
This is a classic recipe with very few ingredients; there are a lot of ways to make Cheese Rarebit, and like so many traditional recipes, you can find many discussions, including this one from Wikipedia, which at least has some history and footnotes, about the dish.
They almost all start with the name, which is pronounced Rabbit, and there is no Rabbit in it. (Although if you follow me, you’ve probably heard about the rabbits that decimated my gardens, and being a cook, it’s occurred to me that maybe I should develop a taste for the little critters!)
And of the many ways to make cheese rarebit, it all really comes down to toasted cheese. Sometimes it’s just cheese, bread, and mustard, toasted, but usually, it’s a sauce that’s poured over bread and then toasted.
That sauce can be made with beer (ale), which accentuates the cheesy taste, or made with milk, and is sometimes made with a Bechamel or White Sauce, which makes it creamier. I make it like Dad did, very simply, just a mix of cheese with a touch of flour, a few additions for flavor, and a little beer or milk.
Welsh Cheese Rarebit
The Key Ingredients:
This recipe is very simple and straightforward, and has most of the classic ingredients. First and foremost, you want a good Cheddar cheese.
The mustard comes in the form of mustard powder, one of the items in what I call my Top Secret Super Stealth Arsenal of Ingredients post. You’ll see I use it a lot in recipes; prepared mustard just isn’t the same.
The Worcestershire sauce is in a lot of cheese rarebits, although that must be a newer addition; it came on the scene in 1835.
And as for the milk, whole is best, but if using beer, use any kind you wish, but a good Ale would really be in keeping here. Maybe you want to see 30 English Ales You Must HAVE Before You Die. (And I thought I was dramatic, lol!)
Making Dad’s Traditional Welsh Cheese Rarebit:
There’s nothing to making the rarebit. It’s a mix-and-heat kind of thing, but if you’ve made many recipes with melted cheese, you know it can get grainy in a heartbeat. And if you haven’t made many recipes, well, I’m tellin’ ya now!
Heat it slowly over low heat, using a heavy saucepan, and don’t make a big deal out of it. As soon as it’s mostly melted, take it off and keep stirring for a minute so the hot pan doesn’t scorch the sauce. Done.
Serving:
Serve this over any hearty, toasted bread, maybe my No-Knead Overnight Bread. Toast under the broiler, or not as you desire. And just for a minute, enjoy that moment of tasting melty cheese and bread and know that at least in your little corner of the world, all is right.
Crusty Bread Easy Overnight No Knead
Since Broccoli is a match made in heaven with cheese, try:
- Simple Steamed Broccoli. So quick and easy, and so much better than anything frozen.
Simple Steamed Broccoli
- Oven Roasted Broccoli. This broccoli was lifted from Alton Brown and is one of our absolute favorites.
Almost Alton’s Oven Roasted Broccoli
Leftover Cheese Rarebit:The recipe doesn’t make a huge amount. Everyone serves differently, but served over bread, it’s perfect for two adults and two children.
Leftovers are going to be edible, but typically, cheese sauces are not going to reheat well. They’ll thicken up in the fridge, and reheating isn’t usually successful. The sauce will sometimes be too thick, and heat is prone to cause it to break, turning it clumpy and oily.
At our house, on the rare occasion any is leftover, we usually just use it as a cheese spread on crackers, cold, and call it a day.
Saving Money on Groceries
Good cheese can be pricey and sometimes hard to find, and a good, dry Cheddar is important in this recipe. Dad used Cracker Barrel, probably the best cheese available in our small Iowa town in the ’60s. You can pick it up at most groceries and it goes on sale often. It will do very nicely.
I’ve found some decent budget cheddars at Aldi and Lidl (yes, really) and Costco, but selections are sporadic. Then, of course, there is Trader Joe’s if you have one nearby. Keep in mind some people (especially children) don’t appreciate too much sharpness.
It’s interesting that, though this used to be considered a budget meal, even grocery store cheese in my area on sale is around $4.00 a pound! Not so budget, maybe, when I can pick up sales-priced chicken breast for 99 cents a pound. But the recipe is very easy and very enjoyable!
Welsh Cheese Rarebit – you’re really supposed to use silverware, lol!
Dad’s Welsh Cheese Rarebit
A very traditional, cheesy Welsh Rarebit, made with beer or milk.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Total Time: 10 minutes
- Yield: 2 - 4 servings 1x
- Category: Main Dish Meatless
- Cuisine: Welsh
Ingredients
- 8 ounces grated, strong Cheddar
- 2 teaspoons Worcestershire sauce
- 1 teaspoon dry mustard powder
- pinch of cayenne
- 2 teaspoons flour
- 1/2 cup (or more if needed) of beer or milk
- 4 slices bread toasted on 1 side only
Instructions
Add the cheese, Worcestershire sauce, mustard, cayenne, and flour to a medium-sized saucepan. Mix well. Add 1/2 cup beer (or milk) and mix together.
Stir over a very low heat until just melted. Add more beer or milk if desired. Remove from heat and continue to stir for a minute. Let cool slightly (mixture will thicken) and pour over the toasted bread.
If desired, place the Rarebit covered toast under a broiler until bubbly and browned.
Notes
Don’t overthink or overheat the Welsh Cheese Rarebit. As soon as it’s melty take it off the heat. It will seize up and get grainy if overheated.
Welsh Rarebit is best used at once and is tricky to reheat. Reheat on the stove, very slowly, and as the mixture gets a little liquidy around the edges, remove the pan from the heat and whisk it. You might need more liquid.
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I’m posting Dad’s Traditional Cheese Rarebit at Fiesta Friday #216. The cohosts this week are Petra @ Love Food Eat and Zeba @ Food For The Soul.
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