Slow Cooked Welsh Rarebit

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Sep. 16, 2011


Beer 12 Ounce (1 Can)
Dry mustard 1 Tablespoon
Worcestershire sauce 1 Teaspoon
Salt 1/2 Teaspoon
Pepper 1/8 Teaspoon
Processed american cheese 1 Pound , cut into cubes
Sharp cheddar cheese 1 Pound , cut into cubes


In slow-cooking pot, combine beer, mustard, Worcestershire sauce, salt and pepper.

Cover and cook on high for 1 to 2 hours or until mixture boils.

Add cheese a little at a time, stirring constantly, until all cheese has melted.

Heat on high for 20 to 30 minutes with lid off, stirring frequently.

Serve hot over toast or toasted English muffins.

Garnish with strips of crisp bacon and tomato slices.

Makes 4 to 6 servings.

Recipe Summary

Difficulty Level: Easy
Servings: 6

Nutrition Facts

Serving size

Calories 605Calories from Fat 414

 % Daily Value*

Total Fat 49 g75.4%

Saturated Fat 29 g145%

Trans Fat 0 g


Sodium 2038 mg84.92%

Total Carbohydrates 9 g3%

Dietary Fiber %


Protein 32 g64%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet