Cheese Souffle

Light, airy, and beautifully golden, this souffle main dish tastes even better when made with a combination of cheeses.

Cheese Souffle
50 mins
by 4.5 3  people
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  • 4 egg yolks
  • 4 egg whites
  • 1/4 cup butter or margarine
  • 1/4 cup all-purpose flour
  • 1/4 teaspoon dry mustard
  • dash ground red pepper
  • 1 cup milk
  • 2 cups shredded cheddar, colby, Havarti, and/or process Swiss cheese (8 ounces)
Allow the egg yolks and egg whites to stand at room temperature for 30 minutes.
For cheese sauce, in a medium saucepan melt butter; stir in flour, dry mustard, and cayenne pepper. Add milk all at once. Cook and stir over medium heat until thickened and bubbly. Remove from heat. Add cheese, a little at a time, stirring until melted. In a medium bowl beat egg yolks with a fork until combined. Slowly add cheese sauce to egg yolks, stirring constantly. Cool slightly.
In a large mixing bowl beat egg whites with an electric mixer on medium to high speed until stiff peaks form (tips stand straight). Gently fold about 1 cup of the stiffly beaten egg whites into cheese sauce.
Gradually pour cheese sauce over remaining stiffly beaten egg whites, folding to combine. Pour into an ungreased 2-quart souffle dish.
Bake in a 350 degree F oven for about 40 minutes or until a knife inserted near center comes out clean. Serve immediately. Makes 4 servings.

nutrition information

Per Serving: cal. (kcal) 466, Fat, total (g) 37, chol. (mg) 301, sat. fat (g) 20, carb. (g) 10, pro. (g) 23, vit. A (IU) 1263, sodium (mg) 530, calcium (mg) 5089, iron (mg) 0, Other Carb () 1, Medium-Fat Meat () 1, High-Fat Meat () 2, Fat () 3, Percent Daily Values are based on a 2,000 calorie diet
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