Welsh rarebit
A rich, melted cheddar sauce served over hot toast for a comforting classic.
Allergens: contains cereals containing gluten, milk. Brands differ, so always check the labels on what you buy.
Per serving (approx.): 35g carbs · 3g sugars · 2g fibre. Estimates for carb counting, not medical advice. If you have diabetes, follow your GP or dietitian's advice.
Not every ingredient has a checked price at Asda, Aldi, Morrisons, Co-op, Iceland, so they aren't compared here yet (more are checked every day). Lidl doesn't publish prices online, so it can't be compared.
Ingredients and prices
Swipe the table to see every supermarket.
| Ingredient | Tesco | Sainsbury's |
|---|---|---|
| Cheddar cheeseuse 200g | £2.50220g · £1.14 per 100g | £2.85200g · £1.43 per 100g |
| Unsalted butterpack 250g · use 50g | £1.85£0.74 per 100g | £1.85£0.74 per 100g |
| Plain flouruse 50g | £0.801.5kg · £0.05 per 100g | £0.45500g · £0.09 per 100g |
| Semi skimmed milkuse 300ml | £0.85568ml · £0.15 per 100ml | £0.85568ml · £0.15 per 100ml |
| Basket total (full packs) | £6.00 | £6.00 |
| Cost of what this recipe uses | £3.12 | £3.73 |
| Per serving | £0.78 | £0.93 |
From your cupboard
Not in the prices above. Check you have these before you start.
Prices checked on 5 October 2026 from each supermarket's own listing or a price-comparison site. Each shop's unit price (or pack size) is shown under its price, and "cost of what this recipe uses" compares like with like (tap a price to see its source). Cheapest in each row is ticked. Prices, offers and pack sizes change; loyalty-card prices are not included unless stated.
Method
The method is written for 4. For a different number, use the amounts in the table above.
- Prep: Weigh out the 200g Cheddar cheese (cut into 4 equal cubes, ~50g each). Melt 50g unsalted butter in a small 20cm frying pan on medium heat until smooth. Stir in 2 tbsp plain flour (sifted) to form a paste. Season lightly with ½ tsp salt and a pinch of black pepper.
- Whisk in 300ml semi-skimmed milk slowly while stirring on medium heat until thickened into a smooth sauce (~3 mins). Remove from heat and let cool slightly (~2 mins). Taste and adjust seasoning—add more salt/pepper if needed.
- Cut 1 large bread roll (or 4 slices from 1 loaf) into 4 equal rectangles (~10cm long). Toast lightly in the same pan on low heat for 1–2 mins per side until golden and crisp.
- Spoon 1 tbsp cheese sauce onto each toasted rectangle, leaving a 1cm border. Top each with a 50g cheese cube and press gently. Return to the pan on medium heat for 3–4 mins until the cheese melts and bubbles slightly.
- Let rest for 1 minute off the hob. The top should be golden and slightly caramelised. If needed, broil (grill) for 1–2 mins for extra browning.
- Serve immediately with 1 spring onion, sliced thinly, for garnish. Pair with a green salad or pickled onions for brightness.
- For leftovers: Cool quickly on a tray, then store in an airtight container in the fridge for no more than 2 days. Reheat in a pan on medium heat until steaming hot throughout (discard any leftover cheese sauce).
Tips
- Cheaper swap: Use **reduced-fat cheese** or **grated mild cheddar** (½ the amount) to cut costs.
- Batch-cook: Assemble 4–6 servings ahead, refrigerate, and reheat individually. Portion into containers for a quick lunch.
- Reheat safely: Thaw frozen leftovers in the fridge overnight. Reheat in a pan with a splash of milk to prevent drying.
Nothing wasted: your leftover ingredients
Supermarkets sell set pack sizes, so you'll have some ingredients left. Here's how to keep them, and other recipes here that use them up.
- Cheddar cheese · about 200g left
Keep wrapped in the fridge. Grate any extra and freeze it: it melts straight from frozen on pasta bakes and toasties. Use it in: Creamy Tomato & Hidden Veg Pasta Bake, Tuna and Sweetcorn Pasta Bake, Cheesy Bean & Rice Casserole. - Unsalted butter · about 200g left
Check the label: most raw ingredients can be frozen before their use-by date, and cupboard staples keep for months. Use it in: Banana muffins, Ginger Cake, Pad Thai with Chicken. - Plain flour · about 1.45kg left
Dry stores keep for months sealed in the cupboard, so nothing goes to waste. Use it in: Banana muffins, Ginger Cake, Turkey Burgers with Sweet Potato Fries. - Semi skimmed milk · about 700ml left
Keep in the fridge and use by the date on the pack; milk can also be frozen. Use it in: Rich Chocolate Mousse, Beef and Ale Pie, Banana muffins.
Storing leftovers
Cool leftovers and put them in the fridge or freezer within 1–2 hours. Eat fridge leftovers within 2 days, or freeze them. Defrost in the fridge and reheat only once, until steaming hot all the way through (Food Standards Agency guidance).