Welsh Rarebit Macaroni Cheese with Ham

Welsh Rarebit Macaroni Cheese with Ham

An absolute classic Welsh rarebit is too good to consign to a toast topping so here I have created my version – Welsh Rarebit Macaroni Cheese with Ham. It works so well with our delicious ham hock or leftover ham to create a comfort dish sure to please all the family.

Welsh Rarebit Macaroni Cheese with Ham

September 7, 2018
: 3-4
: 40 min
: 15 min
: 55 min
: Easy


  • 100ml Guinness
  • 700 ml whole milk
  • ½ onion
  • 1 garlic clove
  • 2 bay leaves
  • 3 cloves
  • a little grated nutmeg
  • 180g macaroni
  • 1tbsp olive oil
  • 50g butter
  • 50g plain flour
  • 1 ½ tbsp English mustard powder
  • 4 tsp Worcestershire sauce
  • 200g strong cheddar, grated
  • ½ tsp sea salt
  • freshly ground black pepper
  • 2 medium egg yolks
  • 200g ham hock, shredded
  • Step 1 Pre-heat oven to 220’C/200’C fan.
  • Step 2 Bring the ale and milk to a simmer in a pan with the onion, garlic, bay leaves, nutmeg and cloves. Remove from the heat and allow to infuse for 30 minutes. Sieve and discard the onion, garlic, spices and herbs.
  • Step 3 Cook the macaroni according to the instructions (approx. 8 mins), drain and toss in the olive oil.
  • Step 4 Melt the butter and stir in the flour and mustard powder. Cook over a medium heat for a minute. Gradually add the infused milk and ale, then the Worcestershire sauce whilst whisking continuously. Continue cooking for approx. 8 mins until the sauce thickens.
  • Step 5 Stir in 100g grated cheese and stir until melted, then add the seasoning to taste. Add the egg yolks stirring all the time. Lastly stir through the ham and pasta and transfer to a buttered baking dish.
  • Step 6 Top with the remaining cheese and put in the oven for approx. 20 minutes until the top is browned and bubbling.

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6 thoughts on “Welsh Rarebit Macaroni Cheese with Ham”

    • Good Morning Carol

      Thank you for getting in touch. The equivalent gas mark for 220’C is gas mark 7. I do hope you enjoy the recipe, it’s one of my favourites.

      Kind regards


  • Sarah, are you sure that 4tbsp of Worcestershire sauce is the right amount for this recipe? I’ve just made this using only 2tbsp of Worcestershire sauce and the sauce flavour was still overpowering and the dish was a muddy brown colour. Goodness knows what it would taste and appear like with 4 tablespoonfuls. Should it be teaspoons rather than tablespoons?
    Otherwise a promising recipe.

  • I really enjoyed this and so have lots of others that I’ve made it for. Nice and simple and quite delicious. Thank you.

    • Dear James
      Thank you for your kind comments. It’s always lovely to hear how well received the recipes are. This one is a personal favourite; I have always loved Welsh Rarebit and so wanted to turn it into a more substantial dish. I’m so glad you have enjoyed making and eating it too.
      Thanks once again for taking the time to comment, much appreciated.

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