Recipe courtesy of Mary Sue Milliken
and
Susan Feniger
Welsh Rarebit
- Level: Easy
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 646
- Total Fat
- 36
- Saturated Fat
- 17
- Carbohydrates
- 56
- Dietary Fiber
- 5
- Sugar
- 2
- Protein
- 26
- Cholesterol
- 83
- Sodium
- 921
- Total: 25 min
- Prep: 10 min
- Cook: 15 min
Ingredients
3 tablespoons unsalted butter
3 tablespoons flour
2/3 cup ale
10 ounces extra sharp Cheddar cheese, grated
1 teaspoon English mustard
1 teaspoon Worcestershire sauce
2 to 3 drops Tabasco pepper sauce
12 English muffin halves, toasted
6 slices bacon, cooked to crispy
Chopped parsley, for garnish
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.