Daddy's Welsh Rabbit (Rarebit)

Susan Feliciano


This was my father's recipe. With his coastal southern accent, it always sounded like he was saying "Welsh Rabbit." Only when I was older did I discover there was nothing rabbit about this rare bit! I think he always used milk as the liquid in his recipe, and that was usually a can of evaporated milk. I have used the traditional beer in mine, but either works well. My father always used extra sharp Cheddar. In these pictures, I have used white Cheddar and Gouda. You serve it over toast points. A favorite of my family when we were children, and also of my own children.

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★★★★★ 3 votes
2 - 3
5 Min
15 Min
Stove Top


2 Tbsp
1 1/2 Tbsp
all purpose flour
1 can(s)
(5 ounces) evaporated milk (or 2/3 cup beer or ale)
1 c
grated extra sharp cheddar cheese (or more if desired)
1/2 Tbsp
worcestershire sauce
1/2 tsp
hot sauce (tabasco)
4 slice
bread, toasted


Step 1 Direction Photo

1Melt butter in medium skillet over medium-low heat. When melted, stir in flour and continue to stir until well mixed and foamy. Cook, stirring, about 1 minute.

Step 2 Direction Photo

2SLOWLY stir in milk (or beer) until a smooth sauce forms. Stir constantly so lumps break up and sauce smooths out.

Step 3 Direction Photo

3Stir in grated cheese, and continue to stir until cheese melts completely and is well-blended. Stir in Worcestershire sauce and hot sauce.

Step 4 Direction Photo

4Reduce heat to warm; keep warm and stir cheese sauce occasionally while preparing toast.

Step 5 Direction Photo

5Thick sliced homemade bread works best, or use Texas Toast. Cut toasted bread into triangles. Arrange triangles on plate and top with about 1/2 cup or more cheese sauce.

About this Recipe

Main Ingredient: Dairy
Regional Style: Southern
Dietary Needs: Vegetarian
Other Tags: Quick & Easy, Healthy