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