Welsh Rarebit Fondue

This dish is usually served as a meatless entrée with the cheese poured over toast points. Old cookbooks call it “Welsh Rabbit,” and the story goes that it was what one ate when the family hunter failed to bag the prey.

Serves: 6Hands-on: 15 minutesTotal: 20 minutesDifficulty: Easy

Serves: 6


  • 3 Tbsp. butter
  • 3 Tbsp. all-purpose flour
  • 1 cup ale
  • 12 oz. extra-sharp Cheddar cheese, shredded
  • ½ cup heavy cream
  • 1 tsp. English mustard, prepared
  • Cayenne pepper to taste
  • Bread triangles or rounds


  • Melt butter in a saucepan over medium heat. Add flour and stir until well-blended.
  • Whisk in ale. Continue cooking over medium heat until ale is hot. Add shredded Cheddar in 4 batches, stirring in a figure-eight pattern. Wait until each addition is melted before adding more cheese.
  • Stir in cream, mustard, and pepper. Cook, stirring constantly, until mixture is bubbly.
  • Pour into fondue pot and place over heat source. Serve with bread for dipping.