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A serving board with crostini stacked with tomatoes, and drizzled with Welsh rarebit cheese sauce.
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4.82 from 69 votes

Stouffer's Welsh Rarebit (Copycat)

Copycat version of Stouffer's Welsh Rarebit I grew up with, poured over crostini stacked with slices of tomatoes. This is the real deal! Nutrition information is only for the cheese sauce.
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Course: Appetizer or Main
Cuisine: England, New England
Keyword: Stouffer's Welsh Rarebit recipe (copycat), Welsh Rarebit
Servings: 25 toasts
Calories: 39.9kcal
Author: Susan Pridmore

Equipment

  • Dutch oven or other heavy-bottomed pot A large deep skillet works well too.
  • Whisk

Ingredients

Welsh Rarebit Cheese Sauce

  • 1 tablespoon unsalted butter
  • 1 ½ tablespoon all-purpose flour
  • ¼ cup whole milk
  • ½ cup dark ale I use Negro Modelo
  • 1 teaspoon dry mustard or Dijon mustard
  • 2 teaspoons Worcestershire sauce, or Annie's Vegan Worcestershire Sauce to keep it vegetarian
  • teaspoon black pepper
  • 6 ounces extra-sharp Cheddar coarsely grated (about 1 ½ cups)
  • 1 squirt Sriracha sauce to taste (or other hot sauce, or a dash of cayenne pepper)
  • 1 large egg yolk

Crostini

  • 1 bag of pre-toasted baguette slices
  • 6 roma tomatoes
  • finely chopped parsley optional
  • paprika optional

Instructions

  • Melt the butter in a heavy bottomed pot, such as a Le Creuset, over medium-low heat. A large, deep skillet also works very well. Whisk in the flour and cook until thickened and lightly toasted, about 2 minutes. Gradually whisk in the milk, and allow it to thicken for 1 - 2 minutes. Whisk in the ale, followed by the mustard, Worcestershire sauce, pepper, cheese, and hot sauce.
  • Bring to a simmer over medium-low heat, while whisking until a luscious, smooth sauce develops, about 2 - 3 minutes.
  • Remove from heat and immediately whisk in yolk. Work quickly to get a velvety sauce.
  • Slice the Roma tomatoes into ½" thick slices and arrange on the baguette toasts. Spoon a little Welsh Rarebit sauce over them. Finish with a dusting of parsley and paprika.

Nutrition

Calories: 39.9kcal | Carbohydrates: 0.9g | Protein: 1.9g | Fat: 3.1g | Saturated Fat: 1.7g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.7g | Trans Fat: 0.02g | Cholesterol: 15.6mg | Sodium: 53.3mg | Potassium: 16.3mg | Fiber: 0.03g | Sugar: 0.2g | Vitamin A: 96.5IU | Vitamin C: 0.1mg | Calcium: 53.2mg | Iron: 0.1mg