Welsh Rarebit

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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.

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We thinned out the sauce a bit and used it as a fondue with bread cubes. Yum!

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Alton, you brought tears to my eyes. We called this "Cheese gook" when I was growing up. My mom put sliced pimento olives in it and we served it over buttered saltines. Tonight I only had English muffins but it was terrific. Thanks

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Excellent. My Scotch-Irish Mom must have made it when I was young, because it was very familiar.

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This is an EXCELLENT recipe, as I'd say I'm quite the "rarebit afficionado" and tried a few. Use the sharpest cheddar you can get. If you can afford a premium cheddar that is even better--examples are Coastal (sold at Costco or Tillamook. The beer is almost essential (even light beer works but dark/porter is better as it gives a tangy bite. If you cannot use beer, substitute milk and/or cream and just judge the smoothness of the texture--should be a creamy sauce. Rather than hot sauce I added a large pinch of paprika and 1 tsp of cayenne. If you dont want it hot, this is optional--nice for grownups-- but a plainer version without heat is great for kids. Similarly, light rye is awesome, but a nice thick slice of toasted french would work for those wanting a more gentle dish.

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Easy and fun to make and serve. Delicious and unusual! I think I'm turning Welsh!

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I don't really understand the part about whisking the butter and flour at the beginning because with the equal amounts of flour and butter, you're not going to be whisking anything. It turns into an extremely thick roux right away. HOWEVER... the end result is heaven on a plate. I added a can of crushed tomatoes, drained, and it is so good that it will make you want to slap yer momma away from the table. LOL

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So good my teenagers called me maestro! This goes in the permanent file.