Irish Rarebit
I’m going to be honest with you.
I had never heard of Irish Rarebit until I stumbled across it in a tiny pub in Dublin, and now I can’t stop making it.
It’s essentially cheese on toast, but calling it that feels like an insult. This is cheese on toast that’s been elevated to an art form. We’re talking about a rich, creamy cheese sauce spiked with Guinness, mustard, and Worcestershire sauce, poured over toasted bread and broiled until it’s golden and bubbling.
The first time I tried it, I was skeptical. Cheese and beer? On bread? It sounded like something a college student would throw together at 2 AM.
But then I took a bite, and everything changed.
The cheese sauce is silky and tangy with this deep, almost nutty flavor from the Guinness. The mustard adds a kick. The Worcestershire gives it this savory complexity that makes you want to keep eating even when you’re full.
My husband requests this at least once a week now. When friends come over, I serve it as an appetizer and they always ask for the recipe.
And here’s the best part: it takes 20 minutes from start to finish.
Twenty minutes for something that tastes like it came from a fancy Irish gastropub.
What You’ll Need
For the Cheese Sauce:
| Ingredient | Amount | Why It Matters |
|---|---|---|
| Sharp cheddar cheese | 2 cups (8 oz) | Grate it yourself for smooth melting |
| Guinness (or Irish stout) | ½ cup | Adds depth and that signature flavor |
| Butter | 2 tablespoons | Creates a smooth, rich base |
| All-purpose flour | 2 tablespoons | Thickens the sauce |
| Whole milk | ¼ cup | Keeps it creamy |
| Dijon mustard | 1 tablespoon | Adds tanginess and bite |
| Worcestershire sauce | 1 teaspoon | Secret umami boost |
| Egg yolk | 1 large | Makes it luxuriously silky |
| Cayenne pepper | ¼ teaspoon | Optional heat |
| Salt | ½ teaspoon | To taste |
| Black pepper | ¼ teaspoon | Fresh cracked is best |
For Serving:
| Ingredient | Amount | Notes |
|---|---|---|
| Thick-cut bread | 4 slices | Sourdough or Irish soda bread work great |
| Butter | For toasting | Optional but recommended |
| Fresh chives | 2 tablespoons | For garnish |
| Cherry tomatoes | 8-10 | Roasted alongside for serving |
Tools
🍳 Medium saucepan
🥄 Wooden spoon or silicone spatula
🧀 Box grater or food processor
🍞 Baking sheet
📄 Parchment paper or foil
🔥 Oven with broiler
🥣 Small bowl (for egg yolk)
🔪 Sharp knife
🧤 Oven mitts
Pro Tips
Pre-Grate Your Cheese (And Do It Right)
I learned this the hard way after making lumpy cheese sauce three times in a row.
Pre-shredded cheese from the store has anti-caking agents that prevent it from melting smoothly. It just sits there in clumps instead of creating that silky sauce you want.
Buy a block of sharp cheddar and grate it yourself. It takes five minutes and the difference is night and day.
Also, grate it finely. Smaller pieces melt faster and more evenly.
The Guinness Doesn’t Need to Be Fresh
If you’re not a beer drinker, you might worry about buying a whole pint just for half a cup.
Don’t stress about it.
I’ve used Guinness that’s been sitting in my fridge for a week and it works perfectly fine. The alcohol cooks off anyway, so you’re really just using it for flavor.
Flat beer actually works better because there’s less foam to deal with when you’re cooking.
If you can’t find Guinness, any dark stout will work. I’ve even used a local craft stout and it was delicious.
Temperature Control Is Everything
This is where most people mess up, and I did too at first.
When you’re making the cheese sauce, you need to keep the heat on medium-low. If it’s too high, the cheese will break and become grainy instead of smooth.
Also, when you add the cheese, take the pan off the heat first. Stir it in, let it melt from the residual heat, then put it back on low if needed.
The egg yolk is even more temperamental. If your sauce is too hot when you add it, you’ll end up with scrambled eggs in your cheese sauce. Not cute.
Temper the egg yolk by whisking a spoonful of the warm sauce into it first, then slowly add it to the pan while stirring constantly.
Toast Your Bread Properly
Soggy bread ruins everything.
Toast your bread until it’s actually crispy, not just warm and slightly brown. You want it to hold up under that heavy cheese sauce without turning into mush.
I butter my bread before toasting it in the oven. The butter creates a barrier that helps keep the bread crisp even after you add the sauce.
Some people toast it twice – once before adding the sauce, and again under the broiler with the cheese. That’s the move if you want maximum crispiness.
Watch the Broiler Like Your Life Depends on It
Broilers are chaos agents.
One second everything looks perfect, the next second your Irish Rarebit is on fire.
Don’t walk away when it’s under the broiler. Stand there and watch it. You want golden brown and bubbling, not blackened and smoking.
It usually takes 2-3 minutes, but every broiler is different. Keep your eyes on it.
How to Make It
Step 1: Prep Your Ingredients
Get everything ready before you start cooking because this moves fast.
Grate your cheese and set it aside.
Crack your egg and separate the yolk into a small bowl.
Measure out your Guinness, milk, mustard, and Worcestershire sauce.
Open your beer and let it sit for a minute so some of the foam settles.
Step 2: Toast the Bread
Preheat your oven to 400°F.
Butter one side of each bread slice if you want extra richness.
Place the bread on a baking sheet and toast in the oven for about 5-7 minutes until golden and crispy.
You can also do this in a toaster, but I like using the oven because the bread toasts more evenly.
Once toasted, set aside and switch your oven to broil.
Step 3: Make the Roux
In a medium saucepan over medium heat, melt the butter.
Once it’s melted and slightly foamy, add the flour.
Whisk constantly for about 2 minutes. You’re making a roux, which is just a fancy word for the butter-flour mixture that’ll thicken your sauce.
It should smell slightly nutty and look like wet sand. Don’t let it brown.
Step 4: Add the Liquids
Slowly pour in the Guinness while whisking constantly.
It’ll foam up a bit, which is normal. Just keep whisking.
Once the beer is incorporated, add the milk and keep whisking until the mixture is smooth and starts to thicken. This takes about 3-4 minutes.
Add the mustard, Worcestershire sauce, cayenne (if using), salt, and pepper. Stir well.
Step 5: Add the Cheese
Remove the pan from heat.
Add the grated cheddar in three batches, stirring after each addition until it’s completely melted before adding more.
The cheese should melt into a smooth, glossy sauce. If it looks grainy, your heat was too high. It’ll still taste good, but the texture won’t be as silky.
Step 6: Temper and Add the Egg Yolk
Whisk quickly to warm the yolk without cooking it.
Scoop about 2 tablespoons of the warm cheese sauce into the bowl with your egg yolk.
Pour the egg mixture back into the saucepan while stirring constantly.
Put the pan back on very low heat and stir for another minute until the sauce thickens slightly. Don’t let it boil or the egg will scramble.
Taste and adjust seasoning if needed.
Step 7: Assemble and Broil
Place your toasted bread on the baking sheet.
Spoon the cheese sauce generously over each slice, making sure to cover the bread completely. The sauce should be thick enough to stay on top without running off everywhere.
Place the baking sheet under the broiler, about 6 inches from the heat.
Broil for 2-3 minutes, watching constantly, until the cheese is bubbling and has golden brown spots on top.
Step 8: Serve
Remove from the oven immediately.
Sprinkle with fresh chives.
Serve hot with roasted cherry tomatoes on the side if you want.
Grab a fork and knife because this is not finger food.
Also Read: Bacon Egg And Tater Tot Casserole
Time Breakdown
| What You’re Doing | Time |
|---|---|
| Prep ingredients | 5 min |
| Toast bread | 7 min |
| Make cheese sauce | 8 min |
| Broil | 3 min |
| Serve | 1 min |
| Total | 24 min |
Substitutions and Variations
Different Cheeses
Sharp cheddar is traditional, but I’ve experimented with this more than I probably should have.
Gruyere makes it richer and nuttier. Mix half cheddar, half Gruyere if you want something fancy.
Irish cheddar obviously makes sense for authenticity and has a slightly sharper flavor.
Aged white cheddar works beautifully and gives you a more complex flavor.
Smoked cheddar adds this amazing depth that’s really good.
Don’t use mozzarella or mild cheeses. They’re too bland and won’t give you the flavor punch you need.
Non-Alcoholic Version
If you don’t want to use beer, you can substitute with beef broth or vegetable broth.
It won’t have that malty, slightly bitter depth from the Guinness, but it’ll still be delicious.
Add an extra teaspoon of Worcestershire sauce to compensate for the missing umami.
Make It Vegetarian
The traditional version is already vegetarian.
Just make sure your Worcestershire sauce is vegetarian (some brands contain anchovies). There are plenty of vegetarian versions available now.
Add Protein
This is already pretty filling, but if you want to make it a full meal, add some extras.
Crispy bacon crumbled on top is incredible.
Sliced ham under the cheese sauce before broiling turns it into a Croque Monsieur situation.
A fried egg on top makes it breakfast or brunch material.
Sautéed mushrooms mixed into the cheese sauce add earthiness and make it more substantial.
Spice It Up
Double the cayenne if you like heat.
Add a dash of hot sauce to the cheese mixture.
Sprinkle red pepper flakes on top before broiling.
Mix in some chopped jalapeños.
Use Different Bread
Sourdough is my favorite because the tang plays well with the cheese.
Irish soda bread is traditional and has this slightly sweet, dense texture that’s perfect.
Thick-cut whole wheat works if you want something heartier.
English muffins make cute individual servings for brunch.
I’ve even used croissants when I was feeling fancy, and it was ridiculously good.
Welsh Rarebit Style
Traditional Welsh Rarebit uses ale instead of stout and sometimes includes a splash of hot sauce or cayenne.
You can swap the Guinness for a lighter ale and increase the mustard slightly.
Some recipes add a splash of cream at the end for extra richness.
Make Ahead Strategy
What You Can Prep
Grate your cheese up to two days ahead and store it in an airtight container in the fridge.
Make the cheese sauce a few hours ahead and keep it warm in a double boiler or very low heat, stirring occasionally.
Toast your bread ahead of time and store it in an airtight container. Just re-crisp it in the oven for a minute before using.
What You Shouldn’t Do
Don’t assemble the whole thing ahead of time. The bread will get soggy and the cheese sauce will congeal.
Don’t make the sauce more than a day ahead. It doesn’t reheat well and can separate.
The cheese sauce can be refrigerated, but you’ll need to reheat it very gently while stirring constantly. Add a splash of milk to bring it back to the right consistency.
Reheating the Sauce
If you do make the sauce ahead, reheat it in a saucepan over very low heat.
Stir constantly and add milk a tablespoon at a time until it’s smooth and pourable again.
Don’t microwave it. It’ll separate and become grainy.
Nutritional Info
Per Serving (1 slice with cheese sauce):
| Nutrient | Amount | % Daily Value |
|---|---|---|
| Calories | 380 | – |
| Protein | 18g | 36% |
| Carbs | 28g | 9% |
| Fiber | 2g | 7% |
| Fat | 22g | 28% |
| Saturated Fat | 13g | 65% |
| Sodium | 720mg | 31% |
| Calcium | 35% | – |
| Iron | 12% | – |
Why This Is Actually Satisfying
This is comfort food, so it’s not exactly diet food.
But you’re getting a good amount of protein from the cheese and egg, plus calcium for your bones.
The Guinness adds B vitamins and iron.
It’s filling enough that you won’t be hungry an hour later.
If you want to lighten it up, use reduced-fat cheese (though it won’t melt as well) and skim milk. You’ll save about 100 calories per serving.
What to Serve With It
Irish Rarebit is rich, so you want to balance it with something fresh or acidic.
Simple Sides:
🥗 Simple green salad with vinaigrette
🍅 Roasted cherry tomatoes (my go-to)
🥒 Pickles or pickled vegetables
🥣 Tomato soup for dunking
🍺 A pint of Guinness (obviously)
Make It a Meal:
For lunch, serve it with a side salad and call it done.
For dinner, add some roasted vegetables or a simple soup.
For brunch, top it with a fried egg and serve with fresh fruit.
For a party, cut the bread into smaller pieces and serve as appetizers.
Complete Meal Ideas:
Pub Lunch:
- Irish Rarebit
- Mixed green salad
- Pickled onions
- Guinness
Cozy Dinner:
- Irish Rarebit
- Tomato soup
- Roasted Brussels sprouts
- Irish whiskey (if you’re feeling fancy)
Weekend Brunch:
- Irish Rarebit with fried egg
- Fresh fruit salad
- Coffee or Irish breakfast tea
The rich, savory cheese pairs really well with anything bright and acidic. Don’t serve it with other heavy, creamy dishes or it’ll be too much.
Leftovers and Storage
Fridge: Store the cheese sauce separately in an airtight container for 2-3 days. Don’t store assembled rarebit.
Freezer: Don’t freeze this. The cheese sauce separates when frozen and thawed, and it becomes grainy.
The Truth About Leftovers
Assembled Irish Rarebit doesn’t keep well. The bread gets soggy and the cheese sauce hardens.
But leftover cheese sauce is gold.
You can reheat it gently and use it for:
- Mac and cheese sauce
- Vegetable dip
- Baked potato topping
- Nacho cheese
- Pasta sauce
How to Reheat the Sauce
Stovetop (best method): Put the sauce in a small pan over very low heat. Stir constantly and add milk a tablespoon at a time until it’s smooth again. Takes about 5 minutes.
Microwave (if you must): Heat in 20-second intervals, stirring between each one. Add a splash of milk to loosen it up. Be careful not to overheat or it’ll separate.
Leftover Ideas
Use the cheese sauce as:
- A dip for soft pretzels
- Topping for baked potatoes
- Sauce for roasted vegetables
- Base for beer cheese soup
- Filling for stuffed mushrooms
I’ve honestly made double batches of the sauce just to have it in my fridge for the week.
FAQ
Can I make this without beer?
Yes, but it won’t taste quite the same.
Replace the Guinness with beef broth or vegetable broth. The sauce will be less complex and won’t have that slightly bitter, malty flavor, but it’ll still be good.
Add an extra teaspoon of Worcestershire sauce and maybe a pinch of instant coffee for depth.
Why is my cheese sauce grainy?
This usually happens when the heat is too high or you used pre-shredded cheese.
Pre-shredded cheese has anti-caking agents that prevent smooth melting. Always grate your own cheese from a block.
If your sauce is already grainy, you can try blending it with an immersion blender, but honestly, it’s better to just start over.
Can I use a different type of beer?
Absolutely.
Any dark stout works well. I’ve used Murphy’s, local craft stouts, even porter.
Lighter beers won’t give you the same depth of flavor. If you use ale, increase the Worcestershire sauce and mustard slightly.
My cheese sauce is too thick. What do I do?
Add milk a tablespoon at a time while stirring until it reaches the consistency you want.
It should be thick enough to coat the back of a spoon but still pourable.
Remember it’ll thicken slightly as it cools, so make it a bit thinner than you think you need.
Can I use an egg substitute?
You can skip the egg yolk entirely if you need to. The sauce won’t be quite as rich and silky, but it’ll still work.
Or use a flax egg (1 tablespoon ground flaxseed + 2.5 tablespoons water, mixed and left to gel for 5 minutes).
How do I prevent the bread from getting soggy?
Toast the bread really well until it’s crispy, not just lightly browned.
Butter the bread before toasting to create a moisture barrier.
Don’t let the assembled rarebit sit around. Serve it immediately after broiling.
What if I don’t have a broiler?
You can bake it at 450°F for 5-7 minutes instead, though you won’t get those nice golden brown spots on top.
Or assemble everything in a skillet and cover with a lid for 2-3 minutes to melt the cheese.
Is this actually Irish?
Welsh Rarebit (cheese sauce on toast) is the original. Irish Rarebit is the Irish version that uses Guinness instead of ale.
Both are traditional pub foods in their respective countries.
The name “rarebit” is actually a corruption of “rabbit” – it was originally called Welsh Rabbit as a joking reference to poor people’s meat substitute.
Also Read: Cranberry Feta Cream Cheese Pinwheels
Wrapping Up
I make Irish Rarebit at least once a week now, sometimes more if I’m being honest.
It’s become my go-to for lazy weekend lunches, quick dinners when I don’t feel like cooking something elaborate, and comfort food when I need something warm and satisfying.
What I love most is how something so simple can taste so complex. Five main ingredients and twenty minutes get you something that tastes like you spent an hour in the kitchen.
My husband has stopped ordering it at restaurants because he says mine is better. Friends who’ve tried it always text me asking for the recipe. And I’ve converted at least three people who claimed they didn’t like beer into Irish Rarebit enthusiasts.
The rich cheese sauce, the tang from the mustard and Guinness, the crispy bread underneath – it all works together in this really satisfying way that makes you want to lick the plate clean.
Once you nail the basic version, play around with it. Try different cheeses. Add bacon. Top it with an egg. Make it spicy. It’s hard to mess up.
I want to know how yours turns out. Did you use Guinness or try a different stout? Did your cheese sauce come out silky smooth? Any discoveries or tweaks you made that worked really well?
Drop a comment below. And if you have questions about anything in the recipe, ask away. I’m here to help.
Rewrite the above blog post in my writing style and TOV analyzed from the provided samples. Dos: – #Introduction: Open with a bold statement or question that immediately pulls viewers in without giving away too much. – Add curiosity time to time to hook them and make them read the whole blog till
Irish Rarebit: Cheese on Toast That Actually Deserves the Hype
Cheese on toast ruined my life in the best way possible.
I’m not talking about the sad version you make at 2 AM when you’re too tired to cook. I’m talking about Irish Rarebit, which I discovered in a cramped Dublin pub while hiding from the rain.
One bite and I understood why people write poems about food.
The cheese sauce is made with Guinness, sharp cheddar, and just enough mustard to make your taste buds wake up. It’s thick, glossy, and has this deep flavor that makes regular cheese sauce taste like a bland cousin nobody invites to dinner.
My husband now asks for this twice a week. Friends request it specifically when they come over. One person even accused me of lying about how easy it is to make.
Twenty minutes. That’s all it takes.
You can make something that tastes like it came from a fancy gastropub in less time than it takes to watch a sitcom episode.
And here’s what nobody tells you: the Guinness doesn’t make it taste like beer. It adds this rich, almost nutty depth that you can’t quite put your finger on but makes everything better.
Ready to make cheese on toast that’ll ruin regular cheese on toast for you forever?
What You’ll Need
For the Cheese Sauce
| Ingredient | Amount | Notes |
|---|---|---|
| Sharp cheddar cheese | 2 cups (8 oz) | Must be freshly grated |
| Guinness stout | ½ cup | Or any Irish stout |
| Butter | 2 tablespoons | Unsalted preferred |
| All-purpose flour | 2 tablespoons | For thickening |
| Whole milk | ¼ cup | Don’t use skim |
| Dijon mustard | 1 tablespoon | Sharp and tangy |
| Worcestershire sauce | 1 teaspoon | Secret weapon |
| Egg yolk | 1 large | Makes it silky |
| Cayenne pepper | ¼ teaspoon | Optional heat |
| Kosher salt | ½ teaspoon | To taste |
| Black pepper | ¼ teaspoon | Fresh ground |
For Assembly
| Ingredient | Amount | Notes |
|---|---|---|
| Thick bread slices | 4 slices | Sourdough works great |
| Butter | 2 tablespoons | For toasting |
| Fresh chives | 2 tablespoons | Garnish |
| Cherry tomatoes | 8-10 | Optional side |
Tools You’ll Actually Use
🍳 Medium saucepan
🧀 Box grater
🥄 Whisk
🍞 Baking sheet
📄 Parchment paper
🔥 Oven with broiler
🥣 Small bowl
🔪 Sharp knife
Pro Tips Nobody Talks About
Pre-Shredded Cheese Will Betray You
I made lumpy cheese sauce three times before I figured this out.
Store-bought shredded cheese has anti-caking powder on it. That powder stops the cheese from melting smoothly.
You end up with clumps floating in a watery sauce instead of that glossy, pourable texture you’re after.
Buy a block. Grate it yourself. Five minutes of effort saves you from disappointment.
Also, grate it fine. Small pieces melt faster and more evenly. I learned this after staring at stubborn chunks of cheese that refused to incorporate.
Your Guinness Can Be Flat (And That’s Fine)
Don’t rush out to buy fresh beer if you have an open can in your fridge.
Flat Guinness actually works better because there’s less foam to deal with while cooking.
The alcohol burns off anyway, so you’re really just using it for the malty, slightly bitter flavor that makes this sauce taste like something special.
I’ve used week-old beer from the fridge and it turned out perfect.
Temperature Is Where Everyone Screws Up
Low and slow wins this race.
If your heat is too high when you add the cheese, it’ll break and turn grainy. You’ll end up with an oily, separated mess instead of smooth sauce.
Take the pan off the heat before adding cheese. Let it melt from residual warmth, then return to low heat if needed.
The egg yolk is even more dramatic. Add it to a sauce that’s too hot and you’ll have scrambled eggs floating in cheese. Not the look we’re going for.
Temper it first. Scoop some warm sauce into the egg, whisk fast, then add it back. This trick has saved me more times than I can count.
Toast Like You Mean It
Weak toast equals soggy failure.
You need actually crispy bread, not just warm and slightly brown. The cheese sauce is heavy and will turn wimpy toast into mush.
I butter my bread before toasting. The butter creates a moisture barrier that keeps everything crisp even after you add the sauce.
Some people toast twice, once before the sauce and once under the broiler. That’s the move for maximum crunch.
The Broiler Will Burn Your House Down If You Walk Away
Broilers are chaos in appliance form.
Everything looks perfect, you glance at your phone for five seconds, and suddenly your dinner is on fire.
Stand there and watch it. Don’t answer texts. Don’t check email. Just stare at your food like a hawk.
Two to three minutes is all it takes. Every broiler is different and none of them are forgiving.
How to Make Irish Rarebit
Step 1: Get Your Mise en Place Together
This moves fast once you start, so have everything ready.
Grate your cheese into a bowl.
Separate your egg yolk and put it in a small dish.
Measure out the Guinness, milk, mustard, and Worcestershire sauce.
Open your beer and let it sit for a minute so the foam settles.
When everything is lined up and ready, you’ll feel like a cooking show host. It’s satisfying.
Step 2: Make the Toast
Preheat your oven to 400°F.
Butter one side of each bread slice. This isn’t optional if you want crispy results.
Spread the slices on a baking sheet and slide them into the oven.
Toast for 5-7 minutes until they’re golden and actually crispy, not just warm.
Once they’re done, switch your oven to broil. You’ll need it in a few minutes.
Step 3: Build Your Roux
Melt the butter in your saucepan over medium heat.
When it’s foamy, add the flour and whisk constantly for about 2 minutes.
You’re making a roux, which sounds fancy but just means you’re cooking flour in fat so it doesn’t taste raw.
It should smell slightly nutty and look like wet sand. Don’t let it brown or it’ll taste bitter.
Step 4: Add the Liquid
Pour in the Guinness slowly while whisking.
It’ll foam up like a science experiment. Keep whisking and don’t panic.
Once the beer is mixed in, add the milk and keep whisking until everything is smooth.
The sauce will start to thicken after 3-4 minutes. You’ll see it coat the back of your whisk.
Stir in the mustard, Worcestershire sauce, cayenne (if using), salt, and pepper.
Step 5: Melt in the Cheese
Take the pan off the heat. This is important.
Add your grated cheddar in three batches. Stir each batch until it’s completely melted before adding more.
The cheese should melt into a smooth, glossy sauce that looks like liquid gold.
If it looks grainy and separated, your heat was too high. It’ll still taste good, but the texture won’t be Instagram-worthy.
Step 6: Add the Egg Magic
Scoop about 2 tablespoons of the warm sauce into your egg yolk bowl.
Whisk it together quickly. This warms the yolk without cooking it.
Pour the egg mixture back into the saucepan while stirring constantly.
Return the pan to very low heat and stir for another minute. The sauce will thicken slightly and get super silky.
Don’t let it boil or you’ll have scrambled eggs in your cheese sauce, and trust me, that’s a conversation you don’t want to have with yourself.
Step 7: Assemble and Broil
Put your toasted bread on the baking sheet.
Spoon the cheese sauce generously over each slice. Cover the whole thing, edge to edge.
The sauce should be thick enough to stay put without running everywhere.
Slide the baking sheet under the broiler about 6 inches from the heat.
Set a timer for 2 minutes but don’t rely on it. Watch the cheese like your life depends on it.
You want bubbling sauce with golden brown spots on top. Pull it out when you see those spots forming.
Step 8: Finish and Serve
Sprinkle fresh chives over the top.
Serve immediately with roasted cherry tomatoes on the side if you’re feeling fancy.
Grab a fork and knife. This is not finger food unless you want cheese sauce on your shirt.
Time Breakdown
| Task | Time |
|---|---|
| Prep everything | 5 min |
| Toast bread | 7 min |
| Make cheese sauce | 8 min |
| Broil | 3 min |
| Total | 23 min |
Mix It Up: Variations That Actually Work
Different Cheese Combinations
Sharp cheddar is classic, but I’ve gone rogue more than once.
Gruyere and cheddar (half and half) makes it taste expensive. The Gruyere adds this nutty richness that’s borderline addictive.
Irish cheddar is sharper and more authentic if you care about that sort of thing.
Smoked cheddar brings this campfire depth that makes people ask what your secret is.
Aged white cheddar gives you more complexity and a sharper bite.
Don’t use mozzarella or mild cheese. They’re too bland and you’ll end up with something boring.
Skip the Alcohol
Replace Guinness with beef broth or vegetable broth if you don’t drink or don’t have beer.
The flavor won’t be as complex, but it’ll still be good.
Add an extra teaspoon of Worcestershire sauce to make up for the missing depth.
A tiny pinch of instant coffee powder helps too. Sounds weird, works great.
Add Protein
Crispy bacon crumbled on top turns this into something people fight over.
Sliced ham underneath the cheese sauce before broiling makes it basically a Croque Monsieur.
A fried egg on top makes it breakfast material.
Sautéed mushrooms mixed into the cheese sauce adds earthiness and makes it more filling.
Crank Up the Heat
Double the cayenne if you like spicy food.
Add a dash of hot sauce to the cheese mixture.
Sprinkle red pepper flakes on top before broiling.
Mix in chopped jalapeños for real heat.
Try Different Bread
Sourdough is my favorite because the tangy bread plays well with the rich cheese.
Irish soda bread is traditional and has this slightly sweet, dense thing going on.
Thick whole wheat if you want something heartier.
English muffins make cute individual servings for brunch.
Croissants when you’re feeling fancy and don’t care about calories. This combo is ridiculous in the right way.
Make Ahead Strategy
What You Can Prep
Grate your cheese up to two days ahead. Store it in an airtight container in the fridge.
Make the cheese sauce a few hours ahead and keep it warm over very low heat, stirring occasionally.
Toast your bread ahead and store it in an airtight container. Re-crisp it in the oven for a minute before using.
What You Can’t Do
Don’t assemble everything ahead of time. The bread will turn soggy and sad.
Don’t make the sauce more than a day in advance. It doesn’t reheat perfectly and can separate.
If you do refrigerate the sauce, reheat it super gently while stirring constantly. Add a splash of milk to bring it back to life.
Nutrition Facts
Per Serving (1 slice with sauce):
| Nutrient | Amount |
|---|---|
| Calories | 380 |
| Protein | 18g |
| Carbs | 28g |
| Fat | 22g |
| Sodium | 720mg |
| Calcium | 35% DV |
This is comfort food, not salad. But you’re getting solid protein from the cheese and egg, plus calcium for your bones.
The Guinness adds B vitamins and iron, which sounds healthy even though we’re basically eating beer cheese on bread.
It’s filling enough that you won’t raid the fridge an hour later.
What to Serve Alongside
Irish Rarebit is rich, so you need something to cut through all that cheese.
Quick Sides:
🥗 Simple green salad with vinaigrette
🍅 Roasted cherry tomatoes (my go-to)
🥒 Pickles or any pickled vegetables
🥣 Tomato soup for dunking
Full Meal Ideas:
| Meal Type | What to Serve |
|---|---|
| Pub Lunch | Rarebit + mixed greens + pickled onions + Guinness |
| Cozy Dinner | Rarebit + tomato soup + roasted Brussels sprouts |
| Weekend Brunch | Rarebit with fried egg + fresh fruit + coffee |
Pair it with anything bright and acidic. Don’t serve it with other heavy, creamy dishes or you’ll fall into a food coma.
Leftovers and Storage
Fridge: Store cheese sauce separately in an airtight container for 2-3 days. Don’t store assembled rarebit or the bread turns into a soggy mess.
Freezer: Skip it. The cheese sauce separates when frozen and becomes grainy when thawed. Not worth it.
The Reality Check
Assembled Irish Rarebit doesn’t keep. The bread gets soggy, the cheese hardens, and it’s just sad.
Leftover cheese sauce, though? That’s gold.
Reheat it and use it for:
- Mac and cheese sauce
- Vegetable dip
- Baked potato topping
- Nacho cheese
- Pasta sauce
- Pretzel dip
I make double batches sometimes just to have it in my fridge.
How to Reheat the Sauce
Stovetop (best method):
Put sauce in a small pan over very low heat. Stir constantly and add milk one tablespoon at a time until it’s smooth. Takes about 5 minutes.
Microwave (if you must):
Heat in 20-second bursts, stirring between each one. Add a splash of milk to loosen it. Don’t overheat or it’ll separate into an oily mess.
FAQ
Can I make this without beer?
Yes, but it won’t taste exactly the same.
Use beef broth or vegetable broth instead. Add an extra teaspoon of Worcestershire sauce and maybe a pinch of instant coffee for depth.
The malty, slightly bitter complexity from the Guinness will be missing, but it’ll still be good.
Why is my cheese sauce grainy?
Either your heat was too high or you used pre-shredded cheese.
Pre-shredded cheese has anti-caking powder that prevents smooth melting. Always grate your own from a block.
If your sauce is already grainy, you can try blending it with an immersion blender. Or just start over. Sometimes that’s faster.
Can I use a different beer?
Any dark stout works. I’ve used Murphy’s, local craft stouts, even porter.
Lighter beers won’t give you the same depth. If you use ale, bump up the Worcestershire sauce and mustard.
My cheese sauce is too thick. Help?
Add milk one tablespoon at a time while stirring until it reaches the right consistency.
It should be thick enough to coat a spoon but still pourable.
Remember it thickens as it cools, so make it slightly thinner than you think you need.
Can I skip the egg yolk?
You can. The sauce won’t be as rich and silky, but it’ll work.
Or use a flax egg: 1 tablespoon ground flaxseed mixed with 2.5 tablespoons water. Let it sit for 5 minutes until it gels.
How do I stop the bread from getting soggy?
Toast it really well until it’s actually crispy.
Butter the bread before toasting to create a moisture barrier.
Serve immediately after broiling. Don’t let it sit around.
What if I don’t have a broiler?
Bake at 450°F for 5-7 minutes instead. You won’t get those pretty golden spots, but it’ll still melt and bubble.
Or assemble in a skillet and cover with a lid for 2-3 minutes.
Is this actually Irish?
Welsh Rarebit is the original. Irish Rarebit uses Guinness instead of ale.
Both are traditional pub foods.
The name “rarebit” is a play on “rabbit,” which was what poor people ate when they couldn’t afford meat. Cheese on toast was the cheap alternative.
Wrapping Up
I make Irish Rarebit at least once a week now.
It’s become my solution for lazy weekends, quick dinners when I’m tired, and comfort food cravings that hit out of nowhere.
Five ingredients and twenty minutes get you something that tastes like you spent an hour in the kitchen and actually know what you’re doing.
My husband stopped ordering it at restaurants. Friends text me asking for the recipe. I’ve converted multiple people who claimed they didn’t like beer into Guinness cheese sauce believers.
The rich, tangy sauce with that nutty Guinness depth, the crispy bread underneath, the golden bubbling cheese on top… it all works together in a way that makes you want to lick your plate.
Once you nail the basic version, mess with it. Try different cheeses. Add bacon. Top it with an egg. Make it spicy. It’s hard to ruin.
Drop a comment and tell me how yours turned out. Did you use Guinness or try something different? Did your cheese sauce come out smooth? Any tweaks you made that worked?
I want to know. And if you have questions, ask. I’m here.
