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Welsh Rarebit Cheese Sauce

  • Author: Sweetpea
  • Prep Time: 8
  • Cook Time: 20
  • Total Time: 28 minutes
  • Category: appetizer
  • Method: melting
  • Cuisine: english


A creamy cheese sauce that has a hint of mustard for a perfect accouterment to soft baked pretzels.


  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 1 cup milk (I prefer half and a half)
  • 1 1/2 cups shredded cheddar (hand grated! No pre-grated stuff!)
  • 1 teaspoon dijon mustard
  • salt and pepper, to taste


  1. In a small saucepan, over medium-low heat melt butter.
  2. While butter is melting, place 1 cup milk in separate saucepan and heat over low heat, until small bubbles form around the rim of the milk. Careful not to burn!
  3. Add flour to melted butter, and using a wooden spoon, stir to combine and cook slightly. About 1-2 minutes.
  4. Once the flour is incorporated, and milk is warm, pour milk into butter/flour roux and stir well with your wooden spoon.
  5. Once your bechamel is thick, turn the heat off.
  6. Finally, add shredded cheese by small handfuls until combined.
  7. Add dijon mustard.
  8. Taste, adding salt and pepper if necessary.
  9. Serve with anything that melted cheese likes, pretty much anything!


If you need extra heat on your sauce while adding the cheese, place over a double boiler with simmering water underneath. This is also a great way to reheat any leftover cheese sauce. 

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