Another great tip. Thank you!
Sorry, I confused myself and seem to have created more problems than I was trying to solve. Yes, we call ‘Jell-o’ jelly - ie the set wobbly stuff. I should have said ‘jelly’ in reference to the sandwich, which is the sweet fruit spread in a jar which we call jam.
Which is why we Brits find the concept of ‘peanut butter and jelly sandwiches’ quite weird, because you wouldn’t/couldn’t reasonably put the set wobbly stuff into a sandwich.
I like peanut butter with strawberry jam. (What the British call jam.) And i describe that as “pb&j”, or peanut butter and jelly. But i also make it with red current jelly (made at home from strained juice) and grape jelly (bought at the supermarket, but also made from strained juice, i believe.)
The way you said it was cute, even if unintentional.
I didn’t care for it. Too sweet and oddly sweet. I want a heck of a lot more tang in my pickle.
Yeah, I agree. I like a lot of oddball/strong stuff, for example Marmite. But to me, Branson’s was like a sugary onion relish and I didn’t care for it at all. Maybe it works just right with a certain type of sandwich or other combo, but I just don’t see the appeal.
I made @romansperson’s recipe again today.
Even though I only used half a pound of cheese, I left all the other ingredients at the same amounts. I even added a dash more Worcestershire.
Also I was careful to put the cheese in with the very thick roux and let it melt naturally off the heat and then stirring it as it melted. Full disclosure: I did have to add about two tablespoons of milk as it was way too thick to stir. But it turned into a very smooth sauce.
It came out great. A slice of tomato on each piece of toast, covered with the cheese sauce, and then under the toaster oven broiler for about a minute. It was fantastic.
And I have a little tub of the cheese spread left over that I plan to put on my toast tomorrow morning. And possibly for several mornings thereafter.
A good result, as they say on the British cop shows.
Sounds like you have your own perfect recipe now! 
Update: sitting in a container in the refrigerator overnight, the cheese sauce got very solid. Sort of like a dry, non-oily peanut butter. Which meant that it spread very well on a piece of toast. With some thinly sliced cherry tomatoes on top, and a few minutes under the broiler in the toaster oven – fan-tas-tic!
And I still have a bunch left.
No rabbits were harmed!
I’ve been keeping an eye on this thread, and had decided I’d pick up some ingredients at the store this past weekend to try making some of my own Rarebit. Despite the fact that my Grandfather on my mom’s side was 100% Welsh and spoke the ancient Welsh language, I don’t believe I’ve ever had Welsh Rarebit, or Caws Pobi.
Unfortunately, the store did not have a great selection of cheddar- the only stuff specifically advertised as ‘sharp’ was white cheddar, and I was fixated on getting an orange cheddar. I know there’s no reason cheddar needs to be orange, but it seemed like it would make for a more appetizing looking final product. So I picked up a block of very orange ‘New York Cheddar’ which I for some reason thought would be sharp, but it turned out to be as mild as the mildest string cheese you’d give to a toddler. Very disappointing. So I will have to be careful to get some proper sharp cheddar next time. Once rarebitten, twice shy 
Go to your room.
Yeah, New York cheddar rarely has bite.
I’m too lazy to make a cheese sauce. I just cut some slices of cheese and toast them on bread in the toaster oven. Maybe put some black pepper or other spice on top afterwards.
I picked up some 10 year old super sharp Wisconsin cheddar at a cheese shop yesterday (along with some 5 year old Gouda- DAYUM that stuff is tasty! But that’s another story).
Anyway, the 10 yo cheddar is so sharp and so good on its own I thought it might be a little too good to use all of it for the rarebit, like using top-shelf liquor for making mixed drinks. So I went half and half with the 10yo and the New York cheddar I bought last week, using @romansperson ’s recipe upthread. I toasted two halves of a hamburger bun and a hoagie roll that were on ‘use it or lose it’ status, covered with the rarebit, and browned it in the broiler. Very tasty result! Will have to add to the rotation. Very simple to make.
Bravo!
Of course, to put it in the rotation you must be sure to keep dark ale and strong cheddar in the house at all times. 
Oh, damn!
Well, somebody’s gotta do it.
Oh, the hardships we have to endure in order to enjoy the rare bit of rarebit every now and then