When growing up my grandmother would make Welsh Rarebit for the grandkids. This is the closest I could come to her recipe as she never wrote her recipes down. She would serve fresh sliced tomatoes from her garden along with fried bacon.
prep time15 Min
cook time10 Min
all purpose flour
cheddar cheese, shredded (1.5 cups)
How To Make
In a medium saucepan over low heat, melt the butter and whisk in the flour to make a roux. Cook, whisking constantly for 2 to 3 minutes, being careful not to brown the flour.
Whisk in mustard, Worcestershire sauce, salt and pepper until smooth.
Add beer and whisk to combine.
Pour in the heavy cream and whisk until well combined and smooth.
Gradually add cheese, stirring constantly, until cheese melts and sauce is smooth. This will take 4 to 5 minutes on low heat.
Add hot sauce. Pour over toast and serve immediately.
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