Cheese Souffle

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

Cheese Souffle Enlarge Image
13 users rated this recipe an average rating of 3.5
4 servings
50 mins
40 mins 350°F
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Cheese Souffle

cup butter or margarine
teaspoon dry mustard
dash ground red pepper
cup milk
cups shredded cheddar, colby, Havarti, and/or process Swiss cheese (8 ounces)


  1. Allow the egg yolks and egg whites to stand at room temperature for 30 minutes.
  2. 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.
  3. 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.
  4. Gradually pour cheese sauce over remaining stiffly beaten egg whites, folding to combine. Pour into an ungreased 2-quart souffle dish.
  5. 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 Facts

(Cheese Souffle)
    Per serving:
  • 466 kcal cal.,
  • 37 g fat
  • (20 g sat. fat,
  • 301 mg chol.,
  • 530 mg sodium,
  • 10 g carb.,
  • 23 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet

Related Categories

Casseroles, Dinner Recipes
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