Welsh Rarebit

For an added touch, pour a small amount of beer around the edges of the toast before dipping into the cheese.

Serves: 12Hands-on: 10 minutesTotal: 20 minutesDifficulty: Easy

Serves: 12


  • 1 loaf bread, cubed and toasted
  • 1 lb. aged Cheddar cheese, finely diced
  • 2 Tbsp. butter
  • 1½ cups beer
  • ½ tsp. cayenne pepper
  • 1 tsp. dry mustard
  • ½ tsp. salt


  • Melt the butter in a saucepan over medium-low heat. Add the beer and warm, making sure it doesn’t boil. When the beer is warm, add the cheese, a handful at a time. Stir the cheese continually in a sideways figure eight pattern. Wait until the cheese is completely melted before adding more. Don’t allow the fondue mixture to come to a boil.
  • When the cheese is melted, turn up the heat until it is just bubbling and starting to thicken. Stir in the cayenne, dry mustard, and salt. Transfer to a fondue pot and set on the burner. Serve with the toasted bread cubes for dipping.