Reply #1: I'm sorry, but

[Tangerine LaBamba]

having resided in a college dorm a long time ago, and forced to partake of the cafeteria food there, I am convinced there is no such thing as "... a good recipe for Welsh Rarebit."

That said, I went looking, because your query got me curious - I know it only as melted Velveeta on stale bread - and I found this at the NY Times Food Blog:

December 31, 2008, 11:48 am
Recipe of the Day: Welsh Rarebit
By Mark Bittman

Anyone can lay a few slices of cheese on toast and melt them, but this thick sauce of cheese, beer, and spices, spread on toast — a traditional British dish — is one of the best late-night snacks I know. Think end of the evening on New Year’s Eve.

Print Recipe
Welsh Rarebit

Yield 4 or more servings

Time About 20 minutes, plus cooling

Mark Bittman
Summary

Though the idea of eating savory food after a full meal makes sense only when evening stretches into night and, usually, when overindulgence in alcohol has taken place, rarebit is also good in the afternoon, and can be made in advance save for the final toasting. To get that just right, toast the bread on a baking sheet until each piece is evenly browned on top. Then turn the pieces over and toast them about half as much on the second side before adding the cheese.
Ingredients

* 2 tablespoons butter
* 2 tablespoons flour
* 1 tablespoon mustard powder, or to taste
* 1/2 teaspoon cayenne, or to taste
* 3/4 cup strong dark beer, like Guinness
* 2 tablespoons Worcestershire sauce, or to taste
* 1 pound Cheddar, Double Gloucester or other English cheese (or other good semi-hard cheese, like Comté or Gruyère, or a mixture), grated
* 4 to 8 pieces lightly toasted bread

Method

* 1. Put butter in a saucepan over medium heat and, as it melts, stir in flour. Continue to cook, stirring occasionally, until golden brown and very fragrant, 3 to 5 minutes. Stir in mustard and cayenne, then whisk in beer and Worcestershire sauce.
* 2. When mixture is uniform, turn heat to low and stir in cheese, again stirring until smooth. Remove from heat and pour into a broad container to set (you can refrigerate for up to a day at this point).
* 3. Spread mixture thickly on toast and put under broiler until bubbly and edges of toast are crisp. Serve immediately.

Source: Adapted from Fergus Henderson