Cheese Rarebit (Usda

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Servings: 24 Difficulty: Intermediate
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A rich, tangy, and creamy processed cheddar sauce perfect for elevating simple toast into a comforting meal.
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This classic Cheese Rarebit is a luxurious twist on grilled cheese, featuring a velvety sauce made from a roux of butter and flour, enriched with hot milk and a generous amount of processed cheddar. The addition of dry mustard and paprika provides a subtle kick and deep color, creating a complex flavor profile that is both sharp and smooth. It’s the ultimate comfort food for chilly evenings or a quick, satisfying lunch. While traditionally served immediately over toasted bread, this USDA-style recipe also includes instructions for making a large batch to freeze for later use, ensuring you always have a gourmet dip on hand. Simple ingredients combine to create a dish that feels indulgent yet requires minimal effort.

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Cheese Rarebit (Usda

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Intermediate
Servings: 24 Calories: 1714.4

Description

This classic Cheese Rarebit is a luxurious twist on grilled cheese, featuring a velvety sauce made from a roux of butter and flour, enriched with hot milk and a generous amount of processed cheddar. The addition of dry mustard and paprika provides a subtle kick and deep color, creating a complex flavor profile that is both sharp and smooth. It&# 226;€™s the ultimate comfort food for chilly evenings or a quick, satisfying lunch. While traditionally served immediately over toasted bread, this USDA-style recipe also includes instructions for making a large batch to freeze for later use, ensuring you always have a gourmet dip on hand. Simple ingredients combine to create a dish that feels indulgent yet requires minimal effort.

Ingredients

Directions

  1. Preheat your oven to 350ðF (175ðC) if you plan to serve the rarebit baked or if reheating frozen portions.
  2. In a large heavy-bottomed saucepan, melt the butter or margarine over medium heat.
  3. Once the butter is melted and bubbling slightly, whisk in the unsifted flour, salt, dry mustard, and paprika.
  4. Cook the roux for about 1-2 minutes, stirring constantly, until it is smooth and begins to smell nutty, but do not let it brown.
  5. Gradually pour in the hot milk while whisking vigorously to prevent lumps from forming.
  6. Continue to cook the mixture, stirring constantly with a wooden spoon or whisk, until the sauce thickens enough to coat the back of a spoon.
  7. Reduce the heat to low and add the processed cheddar cheese in handfuls, stirring until each addition is fully melted before adding the next.
  8. Keep stirring until the entire sauce is smooth, glossy, and homogeneous.
  9. If serving immediately, ladle the hot rarebit over slices of toasted bread.
  10. If freezing, divide the sauce into portions, cool to room temperature, wrap tightly in freezer wrap, and freeze for up to 6 months.
  11. To reheat frozen rarebit, thaw in the refrigerator overnight, then warm gently in a saucepan over low heat, stirring frequently, or heat in the oven until bubbly.

Nutrition Facts

Servings 24

Amount Per Serving
Calories 1714.4kcal
% Daily Value *
Total Fat 128.2g198%
Saturated Fat 71.7g359%
Cholesterol 281.2mg94%
Sodium 6008.3mg251%
Total Carbohydrate 53.5g18%
Dietary Fiber 1.3g6%
Sugars 16.6g
Protein 85.9g172%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: cheese, rarebit, sauce, cheddar, toast, comfort, vegetarian, mustard, paprika, roux, milk, butter, flour, hot, creamy, savory, lunch, dinner, easy, classic
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