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Cheese Souffle

Makes: 4 servings
Prep 50 mins Bake 350°F 40 mins
Cheese Souffle
  • 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)

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)
  • Servings Per Recipe 4,
  • 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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