Welsh Rarebit (Cheddar Beer Toast)

This take on Welsh Rarebit is a great last-minute party snack or part of a simple dinner. The cheese topping is like a fondue--just switch out the Gruyere cheese for Cheddar and white wine for beer. It takes about 10 minutes to put together and you can keep it warm in the oven if you don't want to dig in right away.
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  • Level: Easy
  • Total: 10 min
  • Active: 10 min
  • Yield: 6 servings
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1 tablespoon unsalted butter

1 tablespoon all-purpose flour

8 ounces shredded Cheddar

1/2 teaspoon dry mustard

1/2 teaspoon paprika

Large pinch of cayenne pepper (or up to 1/4 teaspoon, for more heat)

Kosher salt and freshly ground black pepper

1/4 cup pale ale

1/2 baguette, cut into 1-inch-thick slices on the diagonal

Snipped chives, for garnish


  1. Preheat the broiler.
  2. Melt the butter in a medium saucepan over medium-low heat. Add the flour and whisk for 1 minute. Add the Cheddar, dry mustard, paprika and cayenne and a pinch each of salt and black pepper and whisk to combine. As the cheese melts, gradually add the pale ale, stirring to combine. Bring to a simmer, whisking until smooth. Remove from the heat.
  3. Place the baguette slices on a baking sheet. Spoon on the cheese sauce and coat each slice in the middle. Broil until the cheese is bubbly and browned, about 2 minutes (watch closely, as broilers vary). Top with chives and enjoy!
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