Welsh rarebit is traditionally served as a cheesy toast, but I thought I’d try something different. The concept isn’t outlandish, since beer-cheese dips already exist, but this one takes it a bit further with more adult flavours. Sharp cheese, dijon mustard, worcestershire sauce and a dark beer gives it a dynamic flavour and lots of depth. I wouldn’t feed this to the kids, but it’s a great way to switch up the usual beer-cheese we see everywhere.
I also added some fontina to this recipe as it’s a great melting cheese that is very mild to break up some of the intense flavours and give it a solid body.
Use the leftovers (if you have any) as regular rarebit and smear a thick later on toast then broil until golden brown, or go the extra mile and turn it into a mac and cheese (I did this, we ate it all haha!).
What you need:
- 3 tbsp butter
- 3 tbsp all purpose flour
- 1 cup beer (porter or ale)
- 1/4 cup whole milk
- 12 oz sharp cheddar, grated
- 5 oz fontina, grated
- 1 tbsp dijon mustard
- 1 tbsp worcestershire sauce
- 1/2 tsp salt
- 1/4 tsp black pepper
- In a large pot add butter and flour, cook over medium heat until lightly browned and the flour has cooked out it’s raw taste a bit. Gradually add beer and milk and whisk until smooth. Let this come to a boil to thicken.
- Remove pot from heat and wisk in cheese. You don’t want to boil the liquid while the cheese is in it or it will curdle/separate. Add dijon, worcestershire, salt and pepper. If your cheese was extra cold or isn’t melting well you can place it back over a gentle heat just to finish melting.
- Transfer to a small heat proof dish.
- Place under broiler for 2-3 minutes or until mixture begins to bubble and brown.
This mixture will thicken significantly as it cools, so it’s best served when it’s still hot. Enjoy with crackers, bread or any veggies you love!