Rating: 4.5 stars
7 Ratings
  • 5 star values: 6
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1

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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Recipe Summary

prep:
50 mins
bake:
40 mins
total:
1 hr 30 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

  • 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 Facts

466 calories; fat 37g; cholesterol 301mg; saturated fat 20g; carbohydrates 10g; protein 23g; vitamin a 1263.3IU; sodium 530mg; calcium 5088.8mg; iron 0.2mg.
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