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.

★★★★★ 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


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.
2SLOWLY stir in milk (or beer) until a smooth sauce forms. Stir constantly so lumps break up and sauce smooths out.
3Stir in grated cheese, and continue to stir until cheese melts completely and is well-blended. Stir in Worcestershire sauce and hot sauce.
4Reduce heat to warm; keep warm and stir cheese sauce occasionally while preparing toast.
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