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4.5 from 10 votes

Welsh Rabbit

Toasted bread topped with a savory cheese sauce. Delicious for lunch or supper.
Prep Time10 mins
Course: Luncheon, Main Course, Supper
Cuisine: English
Servings: 4


  • 1/4 cup butter
  • 1/4 cup all-purpose flour
  • 1/2 teaspoon salt
  • Grinds of black pepper
  • 1/4 teaspoon (or more, to taste) dry mustard
  • 1/4 teaspoon (or more, to taste) Worcestershire sauce
  • 1 cup milk
  • 1/2 cup beer, ale (I used pale ale), or white wine
  • 2 cups shredded sharp Cheddar cheese
  • 4 slices bread from a crusty boule, toasted on both sides


  • If desired, garnish the cheese with a sprinkling of paprika and/or slices of fresh, in-season tomato


  • Heat the butter in a sauce pan over low heat until melted. Blend in flour, salt, pepper, mustard, and Worcestershire sauce. Cook over low heat, stirring constantly, until the mixture is smooth and bubbly.
  • Stir in milk. Heat to boiling, stirring constantly. Boil and stir for one minute. Stir in the beer (or ale or wine).
  • Stir in cheese. Stir over low heat until the cheese is melted.
  • Promptly pour the sauce over the toasted slices of bread. Garnish with a sprinkling of paprika, and, if available to you, slices of in-season tomato.