Recipe

Welsh Rarebit (or “rabbit,” as it’s playfully called) is the ultimate British comfort—thick slices of toast drenched in a velvety, beer-spiked cheese sauce that’s rich, tangy, and irresistibly bubbly. Forget plain grilled cheese; this is molten luxury in minutes. The secret to silky-smooth melting? Uniform shreds of sharp cheddar from the Geedel Rotary Cheese Grater—delivering fluffy consistency in seconds so the sauce clings perfectly to every cranny. Simple, satisfying, and ready to steal the show.

Ingredients

2 cups sharp cheddar cheese, finely shredded

2 tbsp unsalted butter

2 tbsp all-purpose flour

½ cup ale or stout (or milk for non-alcoholic)

1 tsp Dijon mustard

1 tsp Worcestershire sauce

¼ tsp smoked paprika

Pinch of cayenne (optional)

Salt & pepper to taste

4 thick slices crusty bread (sourdough or rye)

Butter for toasting

Cherry tomatoes or chives for garnish (optional)

Step-by-Step Instructions

Shred Cheese with Geedel (The Smooth Operator)

Attach the Fine Shredding Blade (2-Blade Set) to your cheese grater hand crank. Feed in the cheddar—watch it turn into airy, snow-like shreds in seconds. The stable suction base locks tight, and the food pusher keeps fingers safe. Set aside; these fine shreds melt into pure silk.

Make the Roux

Melt butter in a saucepan over medium heat. Whisk in flour and cook until golden and nutty-smelling (a gentle roux base).

Build the Sauce

Gradually pour in the ale, whisking constantly to avoid lumps. Stir in mustard, Worcestershire, paprika, cayenne, salt, and pepper. Once smooth, reduce heat and fold in Geedel-shredded cheddar a handful at a time. Stir until fully melted and glossy—do not boil.

Toast the Bread

While sauce simmers, toast bread slices under a broiler or in a skillet with butter until golden and crisp.

Assemble & Broil

Spoon the hot cheese sauce generously over each toast. Place under the broiler until the top bubbles and browns in spots—pure golden perfection.

Serve

Garnish with halved cherry tomatoes or snipped chives. Serve immediately with a pint (or tea) on the side.

Tips and Variations

Non-Alcoholic Version: Swap ale for whole milk or chicken broth—still creamy, family-approved.

Spicy Kick: Add a dash of hot sauce to the sauce or top with Geedel-crushed chili flakes (5-Blade Set).

Veggie Boost: Use the Slicing Blade (3-Blade Set) to thinly slice tomatoes or onions—layer under the sauce.

Open-Faced Sandwich: Pile on ham or smoked salmon before broiling for a heartier bite.

Make-Ahead Sauce: Prepare sauce up to 2 days ahead; reheat gently with a splash of milk.

Conclusion

Welsh Rarebit is pub-style comfort elevated to gourmet status—rich, tangy, and impossibly smooth, thanks to the cheese slicer. From uniform shreds in seconds to safe, stable prep, Geedel turns this British classic into a weeknight win or brunch stunner. No lumps, no fuss—just pure cheesy joy on toast.