Welsh Rarebit

I have such wonderful childhood memories of Welsh Rarebit. The frozen Stouffer’s variety, which my mother would boil on the stovetop in the pre-microwave days, was definitely one of my favorite meals. So I honestly expected my children to be thrilled when I made Welsh Rarebit from scratch the other night. What could be better than warm melty cheese over freshly baked bread?? This is my dream meal. The children, however, were not so enthusiastic. Oh well. I’m going to try it again anyway. Maybe they will like it more next time. For the record, I thought it was delish.

• 2 tablespoons unsalted butter
• 2 tablespoons all-purpose flour
• 1 teaspoon Dijon mustard
• 1 teaspoon Worcestershire sauce
• 1/2 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1/2 cup porter beer
• 3/4 cup heavy cream
• 6 ounces (approximately 1 1/2 cups) shredded Cheddar
• 2 drops hot sauce

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.