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British · Snack · 30 min

Welsh Rarebit

Toasted bread under a savoury, golden-baked Cheddar sauce with mustard and beer.

As of: 11 October 2026

Welsh Rarebit

Ingredients

servings
  • 6 slicesslices of sandwich bread or wholemeal bread
  • 2 tbspbutter
  • 300 gCheddar, in small cubes
  • 60 mlpale beer
  • 1 tbspmedium-hot mustard
  • 1 pinchsalt
  • —cayenne pepper or paprika (for dusting)
  • —caraway seeds (optional)
Time
20 min active · 30 min total
Difficulty
easy

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Preparation

  1. Preheat the oven to 180 to 200 °C. Toast the bread slices on one side in a pan, butter the other side and place on a baking tray with the toasted side down.
  2. Melt the cheese in a pot over very low heat, stirring constantly. It will string at first, which is normal; keep stirring until it coats the spoon creamily.
  3. Pour in the beer and keep stirring until it has foamed up and combined with the cheese. Stir in the mustard and a pinch of salt.
  4. Spread the cheese mixture thickly on the bread, dust with cayenne pepper or paprika and sprinkle with a few caraway seeds if you like.
  5. Bake in the oven for about 10 minutes until the cheese has melted and is light brown, and serve hot.

Drink with it

  • IPA · excellent match

    English pale ale, bitter or British-style IPA

    Hop bitterness cuts the rich, salty Cheddar, and caramel malt echoes the toasted crust and the beer in the sauce.

    What Is an IPA? Hop Aroma with Many Faces ↗

  • Pale lager · good match

    Helles or Pilsner

    Carbonation and fine bitterness cleanse the palate of the cheese fat, and the beer in the sauce builds a bridge.

    Pils or Helles: What's the Difference? ↗

  • White wine · good match

    Dry Riesling or Chenin Blanc

    Fresh acidity stands up to cheese and mustard and loosens each bite.

    Which wine pairs with food? A simple approach to choosing ↗

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