This is such a wonderful comfort food. It’s tasty, quick and easy to make (even with a grumpy toddler), and a cheap meal to make if these are the kind of staples you have at home. You’re also likely to end up with leftover cheese sauce that you can use the next day (make mince & cheese pie, lasagne, nachos, or just serve with baked beans or broccoli!).
I also have to confess that I normally mispronounce this and tell my toddler that we’re eating Welsh Rabbit.
- 4 slices thick bread (can use gluten free bread)
- 250g strong cheddar cheese
- (I have had this turn out fine with a mild colby so don’t stress if you don’t have something stronger).
- 100ml milk
- (apparently you can replace this with light ale but I haven’t tried)
- 25g butter
- 1 beaten egg
- 1T plain flour (or superfine white rice flour)
- 1T mustard
- (I like Dijonnaise)
- Worcestershire sauce (optional)
- Dried onion (optional)
Allergies: soy free, gluten free*, nut free.
- Lightly toast bread.
- (If soft it will go soggy).
- In pot on a low heat, melt cheese + milk + butter.
- Turn heat to medium and stir in egg.
- Add flour and stir swiftly until fully mixed.
- Take off heat. Add mustard; dash in Worcestershire sauce (if desired); add a dash of paprika (or you can sprinkle on top once spread); mix in dried onion (if desired).
- Butter toast and lay on baking tray.
- Spoon cheese sauce onto toast. Sprinkle on paprika (if not already mixed in).
- Grill until cheese goes golden and starts to bubble.
Optional: You can add ham, cooked bacon, anchovies, or warm baked beans to the bread before spreading the cheese sauce. Remember that everything needs to be warm and cooked before it goes under the grill!
Allergy: peanut free; soy free*.
Note: This can be made soy free as long as you’re careful to select soy free ingredients.
2 thoughts on “Welsh Rarebit”