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

Source: Better Homes and Gardens
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Ingredients

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Directions

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  • Allow the egg yolks and egg whites to stand at room temperature for 30 minutes.

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  • 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.

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  • 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.

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  • Gradually pour cheese sauce over remaining stiffly beaten egg whites, folding to combine. Pour into an ungreased 2-quart souffle dish.

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  • 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

466 calories; 37 g total fat; 20 g saturated fat; 301 mg cholesterol; 530 mg sodium. 10 g carbohydrates; 0 g fiber; 23 g protein; 1263 IU vitamin a; 5089 mg calcium; 0 mg iron;

Reviews (1)

7 Ratings
  • 5 star values: 6
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1
Rating: Unrated
08/20/2013
What is dry mustard