Copycat Stouffers Welsh Rarebit Food

WELSH RAREBIT

Steps:

• First, toast your bread to your preferred toasted-ness. Preheat the broiler on high. After it's cooled, place toast on a baking sheet that can go under the broiler.
• Next, in a medium saucepan, melt the butter over low heat and then whisk in the flour. Continue whisking for 2-3 minutes to cook the flour, but make sure you don't brown it. Whisk in the mustard, Worcester, cayenne, salt and pepper. Whisk until combined and pretty smooth. Pour in the beer, whisking to combine. Next pour in the cream and whisk until mixture is completely smooth. Add the cheese in about 4 batches, stirring continuously and allowing each addition of cheese to melt and become smooth before adding the next batch. This will take a few minutes.
• Once the sauce is completely smooth, spoon the cheese evenly over your toast and spread it to the edges. Places cheesy toasts under the broiler for 2-4 minutes until they are as brown and bubbly as you like. Watch them carefully because they will go from golden brown to burned in the blink of an eye!
• Remove from oven and let cool slightly. Top with chives and an extra drizzle of Worcestershire sauce if you'd like!

WELSH RAREBIT

Steps:

• In a medium saucepan over low heat, melt the butter and whisk in the flour. 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 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. Add hot sauce. Pour over toast and serve immediately.

REAL WELSH RAREBIT

Steps:

• Melt the butter in a saucepan over low heat; blend in the flour, salt, pepper, mustard, Worcestershire sauce, and hot pepper sauce; continue cooking and stirring until the mixture is smooth and bubbly, about 5 minutes. Remove from heat; gradually stir in the milk; return to heat and stir continually until the mixture comes to a boil. Slowly pour in the beer; cook 1 minute more while still stirring. Melt the Cheddar cheese into the mixture in small portions until completely incorporated. Remove from heat.

WELSH RAREBIT

Steps:

• 1. In a medium saucepan over low heat, melt the butter and whisk in the flour. Cook, whisking constantly for 2 to 3 minutes, being careful not to brown the flour.
• 2. Whisk in mustard, Worcestershire sauce, salt, and pepper until smooth. Add beer and whisk to combine. Pour in cream and whisk until well combined and smooth.
• 3. Gradually add cheese, stirring constantly, until cheese melts and sauce is smooth; this will take 4 to 5 minutes.
• 4. Pour over toast and serve immediately.

WELSH RAREBIT SOUFFLES

Steps:

• Put the cheese in a bowl, beat in 3 egg yolks (use the fourth one in something else), a level teaspoon of mustard, a good shake of Worcestershire sauce and hot pepper sauce, and season to taste. Toast the bread.
• Preheat the oven to 450 degrees F.
• Whip the 4 egg whites until they stand in stiff peaks. Add a spoonful or so to the cheese mixture then gently fold the rest of them into the bowl. Put the toasts into an ovenproof dish and pour the mixture over them.
• Bake in the oven for 10 minutes until browned and risen. Serve at once with a salad or spinach on the side.

WELSH RAREBIT

Steps:

• Put butter in a saucepan over medium heat and, as it melts, stir in flour. Continue to cook, stirring occasionally, until golden brown and very fragrant, 3 to 5 minutes. Stir in mustard and cayenne, then whisk in beer and Worcestershire sauce.
• When mixture is uniform, turn heat to low and stir in cheese, again stirring until smooth. Remove from heat and pour into a broad container to set (you can refrigerate for up to a day at this point).
• Spread mixture thickly on toast and put under broiler until bubbly and edges of toast are crisp. Serve immediately.