There’s one celebrity chef (a South Asian woman, as I recall) who adds Marmite to macaroni and cheese. Can’t remember her name, though.
Max Miller posted a video on this today.
I didn’t go back through the whole thread, but I’m happy to see that someone besides me and my father like Welsh Rarebit. When I was growing up the Stouffer’s sauce was a mainstay for watching football. I’m pretty sure they do still make it, although it’s very difficult to find. I got some at a Wegman’s last year (I think). Years ago there was a gastropub near Fayetteville, NC that had it on the menu. A search today only turns up The Sly Fox, which I don’t think is it based on the menu or the photo of the building. I suspect they may not have survived COVID - it’s been a few years since I’ve been there.
When I make it at home I use Tillamook extra sharp rustic shredded cheddar as the base.
The Stouffer’s stuff was really fabulous. My research says that
Stouffer’s discontinued it in 2021. Some stores may still show it on their website but that’s probably because they just didn’t delete that entry. This is supposed to be a copycat recipe.
That is sad - I guess my post-COVID memory may be suffering. I do clearly remember finding and enjoying them after hearing they were discontinued.
There were probably still a few left in the frozen food storage areas of some of the big grocery chains.
I remember the first time I tried Welsh Rarebit with bacon. It was my lunch at a HoJo’s in Flint, MI, in August 1968. It was love at first bite, shutting up my dad after his usual snarky remark about my preferences (“You don’t like that soupy cheese, do you?”)
At least you had a better experience with Welsh Rarebit than John Goodman’s character in Inside Llewyn Davis.
