Welsh Rarebit

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An amazingly tasty dish that I've made several times and have had a blast using different beers to lend different flavors. The two winners so far: Sam Smith Taddy Porter is my favorite "traditional" English beer for a true authentic rarebit. But if you want to go CA/UK fusion, the best rendition that I've ever made of this dish is with the Stone Smoked Porter. Seriously, go to your local gourmet beer or wine shop, pick up a 22oz bottle of this beer, make the recipe, then enjoy the rest with the rarebit. Amazing.

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OK - I've been making Welsh Rarebit (Rabbit for at least 20 years....I've never been able to make it easily or consistently. Often, the sauce separates, so I have a runny portion and a thick portion. This recipe was SO simple, and no signs of separation. I liked the consistency - my husband would like it a little thinner - how do I do that? Reduce the flour? By the way, we fry up bacon and slice tomatoes and put that on the toast, then put the cheese sauce over it (or under it. This is a keeper.

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Reminds me of the Welsh Rarebit I learned to cook in my high school home economics class! Delicious!

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This was very good. The dish is rich, so not an everyday item, but good for an occasional nice dinner.

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This was delicious and easy. My mom would make this with very sharp cheddar, but I used mild. Also, I added a little shredded pecorino at the end. NOT diet food for sure.

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My husband and I first had welsh rarebit in Colonial Williamsburg on our honeymoon. I have been searching for a good recipe for it since then. When I saw it on Good Eats on Saturday, I knew I had to try it. It tastes exactly like the one we had at Chowning's Tavern. The seasonings are perfect and although I had never had it on rye bread it it now my new favorite. The sauce is very smooth and not at all grainy nor does it separate. Well done, Alton!

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We've made this recipe several times and thoroughly enjoy it. In fact, we keep extra bottles of stout handy for when we want a fast, easy, and inexpensive meal. My husband bakes our bread from scratch and we don't eat rye, so we use whatever we have the most of (wheat or white bread. It is excellent on both. Welsh Rarebit is also divine over sweet Italian sausage (that's one of our favorite combinations! and some toasted bread. The one drawback is that this doesn't reheat all that well. It can be a little greasy, but once the grease is mopped up with a napkin it is more appetizing. I've put it over broccoli, used it as a dip for veggies, and served it on top of a veggie omelet. It's excellent, every time.

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I enjoyed this very much. The sauce was flavourful and the preparation was easy. I had no rye bread, so I toasted a slice of ciabatta. Delicious! Thanks, A.

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This was tasty. Good depth of flavor to the sauce. I replaced the cream with 1% milk and added a little extra flour to thicken. I also used mostly 2% low-fat cheddar and just a handful of "regular" extra sharp cheddar. I used Red Stripe for the beer and served with raw veggies and baked bread sticks. Everyone enjoyed it. I think it would also be good over steamed broccoli or asparagus. I will try that next time!

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Very very good, if you want you can add a hamburger patty and some fries to the top of the bread and you would have what we in central Illinois call a horseshoe, messy but delicious.