I made Welsh Rarebit for dinner tonight. Some of you may go you made what? Don’t you mean rabbit? Nope, no rabbits were harmed in the making of dinner. Welsh Rarebit is basically a savory cheese sauce, generally served over toast.
Tonight’s turned out pretty well, even though I switched things up a bit and of course, eyeballed instead of measuring. The eyeballing meant that I put a bit too much mustard in.
Instead of making the white sauce first (as described in this more traditional Welsh Rarebit recipe from my archives) I did the following:
1 container Philadelphia cooking creme
2 cups shredded sharp cheddar
1/2 tsp or so Worcestershire Sauce
1 tsp or so dry ground mustard (too much)
1 1/2 cups of nonfat milk
I combined the milk, cooking creme, dry mustard and Worcestershire sauce in a saucepan. I added in the cheese and cooked on medium until cheese was melted and the sauce thickened.
I served over thick pieces of toasted bread with sliced tomato and for the bacon fans–crisp cooked bacon.
Verdict: Fast, family friendly and well-received even if it wasn’t a perfect sauce and was a bit on the mustardy side.