Best Blt With Welsh Rarebit Macaroni Recipes

WELSH RAREBIT

Steps:

• Melt the butter in a small saucepan over medium heat. Add the flour and cook, whisking constantly, until lightly browned, about 1 minute. Slowly whisk in the beer until smooth. Whisk in the mustard, hot sauce and Worcestershire until smooth. Gradually add the cheese, alternating between the Cheddar and the Stilton, a handful at a time, whisking until smooth and creamy before adding more, 3 or 4 minutes. Season with salt and pepper. Set aside.
• Preheat the broiler. Arrange the bread in a single layer, brush with oil and lightly toast. Rub the oiled side of the toasts with the cut side of the garlic. Arrange tomato slices on the toasts, top with a layer of the cheese mixture and broil until the cheese is bubbly and just starting to brown, 2 or 3 minutes. Garnish with bacon, diced tomatoes and chives before serving.

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.

WELSH RAREBIT

Steps:

• Chopped fresh chives, for sprinkling
• Put a skillet over low heat and add 2 tablespoons of the butter. Toast the bread in the skillet until the underside is golden brown, a couple of minutes. Turn the bread over, toast the other side, then remove from the skillet and keep warm.
• To make the sauce, melt the remaining 2 tablespoons butter in a saucepan over low heat. Sprinkle in the flour and whisk together until combined. Cook over low heat, stirring continuously, until the taste of the flour is cooked out, about 2 minutes.
• Pour in the beer and milk, whisking constantly to avoid lumps, and cook for an additional minute to thicken. Add the mustard, paprika, cayenne and Worcestershire sauce, then whisk some more. Add the cheese, whisking slowly, and cook until smooth, melted and very hot, a couple of minutes. Remove from the heat and whisk in the egg yolk.
• Lay a piece of toast on each plate, spoon the hot sauce over the toast and sprinkle with chopped chives.

WELSH RAREBIT

Steps:

• Melt the butter in the saucepan and add the mustard, salt and pepper, ale or beer and bring to a simmer. Add the cheese and the minute it has melted remove the saucepan from the heat. Pour over the toast and serve as is or place under the broiler to brown. Serve immediately with a glass of red wine or beer.

WELSH RAREBIT

Steps:

• In the top of a double boiler, heat the butter until it begins to brown. Add the milk and heat until very hot. Add the cheese slowly and allow it to melt completely. Add the mustard and combine. Season with pepper.
• In a small bowl beat the eggs. Add several tablespoons of the hot cheese mixture to the eggs. Add the warmed eggs to the pot of melted cheese and stir. Add the stout, stir to combine and heat for 2 minutes more.
• Pour the cheese over the toast. Serve with fruit and nuts.