Recipe courtesy of Mary Sue Milliken
and
Susan Feniger
Recipe courtesy of Mary Sue Milliken
and
Susan Feniger
Watch how to make this recipe.
Welsh Rarebit
Getting reviews...
- Level: Easy
- Total: 25 min
- Prep: 10 min
- Cook: 15 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 646
- Total Fat
- 36 g
- Saturated Fat
- 17 g
- Carbohydrates
- 56 g
- Dietary Fiber
- 5 g
- Sugar
- 2 g
- Protein
- 26 g
- Cholesterol
- 83 mg
- Sodium
- 921 mg
- Level: Easy
- Total: 25 min
- Prep: 10 min
- Cook: 15 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 646
- Total Fat
- 36 g
- Saturated Fat
- 17 g
- Carbohydrates
- 56 g
- Dietary Fiber
- 5 g
- Sugar
- 2 g
- Protein
- 26 g
- Cholesterol
- 83 mg
- Sodium
- 921 mg
Ingredients
Directions
- Melt the butter in a saucepan over low heat, add the flour and whisk to make a roux. Cook for 2 to 3 minutes. Whisk in the ale and boil the mixture for 3 minutes while whisking. Reduce heat to low, add the Cheddar cheese, mustard, Worcestershire, and Tabasco pepper sauce, and cook, stirring, until hot but not boiling.
- Spoon the Cheddar mixture over the toasted muffins, garnish with parsley and serve with crispy bacon.
