Welsh Rarebit

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This is like eating a plate of biscuits and gravy. Very heavy. This would be good on a cold morning. I used quite a bit more toast with mine than the recipe calls for. This dish is good with roast beef and green vegetables.

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I really enjoyed this, and wish Alton Brown would show a recipe for beer/cheese soup, because this reminded me lots of that great soup.

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Just made this, and it is the second best cheese sauce I've ever had. (The best was the sauce with AB's stuffed flounder. My husband LOVED it. I'll be making this in winter, by the fireplace with my trusty camp stove. Thanks for another great one, Alton!

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Years ago, I used to eat in a local lunch restaurant that served Welsh Rarebit on toast points. I loved it. This recipe is much tastier than I ever remember and the spicy flavor was a flavoral addition to what I remember eating.

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We make this recipe in a fondue pot and enjoy it with sourdough bread and potatoes, both cubed and baked until crisp. We use vegetarian Worcestershire sauce with great results. We and add a little extra hot sauce for kick, and additional porter to loosen it when it becomes too thick. We never have any leftovers. Bravo, Alton!

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Alton's recipe will head you in the right direction, but be sure to use the sharpest cheddar you can find. Cabot's Extra Sharp Vermont white works wonderfully if you it's available in your area. (You'll have to shred it yourself.

In addition to rye toast, you might also want to use toasted English muffins with a slice of tomato and some bacon strips for a special treat. Welsh Rarebit is also great over asparagus.

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easy and fast, just melt the cheese slow under med-lo high, otherwise it will get grainy and clumpy.

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I am a big fan of Alton's, but this was the worst thing I have ever made by him. I used guiness extra stout. Perhaps that was where I went wrong but I don't think so. I think that it was the cheese. Mind you, I'm not the biggest cheddar fan, but this cheese seemed wrong. Maybe something like white american, I dunno. Alton has only let me down one other time, which is more than I can say for the rest of the food network.

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I made this as suggested, with fresh toasted rye bread and it was tasty. There was a significant amount leftover so I put it in the fridge and it thickened into a paste. The next day I used it as a spread on my turkey sandwich and it was AWESOME! Letting it sit a day in the fridge really let the flavors meld together and balance out very nicely. I reheated it in the microwave in 30 second increments and it came out just as smooth and creamy as the night before.

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This was simple, and tasty. It may have been better if I had had the richer beer called for. I only had Coors Light on hand. I'm sure that was like using water instead of broth!