Recipe

Welsh Rarebit

Sharp cheddar cheese sauce with mustard and Worcestershire, broiled over thick toast until bubbling and browned at the edges.

By Matt Campbell

•

4.8

A real photograph of Welsh rarebit with a glossy, bubbling cheddar sauce broiled on thick toasted bread, browned spots on top, set on a dark plate with a small green salad in the background

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Welsh rarebit is what happens when toast puts on a tuxedo and still acts like your best friend. It is savory cheese on toast, yes, but not the “melt a slice and call it dinner” situation. This version starts with a quick stovetop cheese sauce: sharp cheddar, mustard, and Worcestershire, then a fast broil that gives you those bubbly blisters and crisp edges that make people hover around the pan like seagulls.

It is a British pub classic for a reason. Comforting, punchy, and just fancy enough to feel like a real meal. If you can stir a pot and keep one eye on the broiler, you can make rarebit.

A real photograph of a small saucepan on a stove with a thick cheddar cheese sauce being whisked, steam rising, and a wooden spoon resting nearby

Why It Works

Big flavor, minimal drama: Mustard and Worcestershire cut through the richness so it tastes sharp and lively, not heavy.
Smooth, glossy sauce (no gritty surprise): Gentle heat plus a lightly thickened base helps the cheddar melt evenly.
Best of both worlds texture: Crisp toast underneath, molten cheese on top, and browned bubbles from the broiler.
Flexible: Add a splash of ale or stout, swap mustards, or toss an egg yolk in for extra silk.

Pairs Well With

Storage Tips

How to Store Leftovers

Rarebit is at its peak right after broiling, but you can absolutely save what is left. Use your best judgment on time and temperature, especially if you used the egg yolk.

Cheese sauce

Fridge: Store sauce in an airtight container for up to 3 days.
Reheat: Warm gently in a small saucepan over low heat, whisking often. Add 1 to 3 teaspoons milk or beer to loosen as needed. If you added egg yolk, keep the heat extra low to avoid curdling and reheat until steaming hot.

Assembled toast

Fridge: Store covered for up to 1 day. The toast will soften, but it still tastes great.
Reheat: Use a toaster oven or oven at 375°F until hot, then broil briefly to re-bubble the top. Microwaving works, but you lose the crisp.

Common Questions

Is Welsh rarebit the same as cheese on toast?

It is cheese on toast’s overachieving cousin. Rarebit uses a seasoned cheese sauce that is cooked first, then broiled on toast. That sauce is what makes it feel like a pub dish, not just a snack.

Why is it called rarebit?

Despite the name, there is no rabbit involved. It is commonly explained as an old “Welsh rabbit” nickname, with “rarebit” as the version that stuck. The exact origin is a little debated, but the toast is not.

Do I have to use beer?

Nope. Milk is classic and kid friendly. Beer or stout adds a malty edge and makes it taste extra pub-like.

How do I keep the sauce from getting grainy?

Use low heat and add the cheese off the heat or on very gentle heat, stirring until just melted. A small amount of flour in the base also helps keep things smooth and glossy. Also, shred your own cheese if you can. Pre-shredded often has anti-caking agents that can affect melting.

Can I add an egg yolk?

Yes. It makes the sauce richer and silkier, and it is traditional in some versions. Just temper it by whisking in a spoonful of warm sauce first, then stir the yolk mixture back into the pot over low heat for about 30 seconds. Do not boil, and serve promptly.

Is Worcestershire vegetarian or gluten-free?

Often, no. Many brands include anchovies, and some contain gluten. If you need a swap, use a vegetarian Worcestershire (or a splash of tamari plus a tiny pinch of sugar) and check labels if gluten is a concern.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Medium saucepan
Whisk
Measuring cups and spoons
Baking sheet (broiler-safe)
Toaster or oven for toasting bread

The first time I made Welsh rarebit, I expected “fancy grilled cheese energy.” What I got was more like “why is this toast better than half the stuff on a restaurant menu.” It is the mustard and Worcestershire that do it for me. They keep the cheese honest. Now it is my go-to when I want something cozy but still bright enough to feel like a real dinner, especially with a crunchy salad and whatever beer is hanging out in the fridge.

Welsh Rarebit

(4.8 Reviews)

Prep Time 10 minutes

Cook Time 8 minutes

Total Time 18 minutes

Servings 4 toasts (serves 2 to 4, depending on appetite)

Ingredients

2 tablespoons unsalted butter
2 tablespoons all-purpose flour
3/4 cup milk (or 1/2 cup milk + 1/4 cup ale)
1 teaspoon Dijon mustard (or English mustard for more bite)
1 to 1 1/2 teaspoons Worcestershire sauce
1/4 teaspoon kosher salt, plus more to taste
1/8 teaspoon black pepper
Pinch cayenne or smoked paprika (optional)
8 ounces sharp cheddar, shredded (about 2 cups)
1 egg yolk (optional)
4 slices thick bread (sourdough, country loaf, or hearty white)
1 teaspoon butter for the toast (optional, for extra crisp)

Stout option: Swap the ale for stout, and add 1/2 teaspoon brown sugar if your stout is very roasty and bitter.

Instructions

Set up and toast the bread. Position an oven rack about 4 to 6 inches from the broiler and set broil to high. Toast the bread until it is just golden and firm. You can do this in a toaster, or on a sheet pan under the broiler (watch it like a hawk). Set the toast on a broiler-safe baking sheet. If you want extra crisp, lightly butter one side of each toast.
Make a quick roux. In a medium saucepan over medium heat, melt the butter. Whisk in the flour and cook for 60 seconds, whisking constantly. It should look like a smooth paste and smell a little toasty.
Whisk in the liquid. Slowly whisk in the milk (and ale or stout if using). Keep whisking until smooth. Simmer for 2 to 3 minutes until thick enough to coat a spoon. You want it thick but spreadable. If it gets too thick, whisk in a splash more milk or beer.
Season it. Whisk in mustard, Worcestershire, salt, pepper, and cayenne or paprika if using. If you are doing the stout option, whisk in the brown sugar here. Reduce heat to low.
Melt the cheese. Take the pan off the heat for a moment if it feels too hot, then add the shredded cheddar by handfuls, stirring until melted before adding more. Keep the heat low. Taste and adjust Worcestershire, mustard, and salt.
Optional egg yolk for extra silk. Turn heat to the lowest setting. In a small bowl, whisk the egg yolk. Whisk in 1 to 2 tablespoons of warm cheese sauce to temper, then whisk the yolk mixture back into the saucepan. Stir for 30 seconds until glossy. Do not boil.
Broil. Spoon the sauce generously over the toast, going all the way to the edges. Broil for 1 to 3 minutes until bubbling and browned in spots. Stay close. Broilers go from “perfect” to “smoke alarm” fast.
Serve. Let the rarebit cool for 1 minute, then serve hot. A green salad and a cold beer make it feel like a proper meal.

A real photograph of a baking sheet holding thick slices of toast covered in bubbling cheddar sauce under warm kitchen lighting, browned spots visible on top

Nutrition information is estimated.

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