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Cheese Souffle

chef.jackson's picture
Ingredients
  Margarine/Butter 1⁄4 Cup (4 tbs)
  All purpose flour 1⁄4 Cup (4 tbs)
  Salt 1⁄2 Teaspoon
  Cayenne pepper 1⁄8 Teaspoon
  Milk 1 1⁄2 Cup (24 tbs)
  Shredded cheddar cheese 8 Ounce (2 Cups)
  Eggs 6 , separated
Directions

Place margarine in large bowl.
Microwave at HIGH (100%) until melted, about 1 minute.
Blend in flour, salt and cayenne.
Gradually stir in milk.
Microwave at MEDIUM-HIGH (70%) until slightly thickened, about 6 minutes, stirring every 2 minutes.
Add cheese.
Microwave atMEDIUM-HIGH (70%) 2 minutes; stirto blend.
Preheat oven to 325°F.
Beat egg yolks.
Stir a small amount of hot sauce gradually into egg yolks; return to sauce, blending well.
Cool slightly.
Beat egg whites until soft peaks form.
With rubber spatula fold egg whites into cheese sauce, half at a time, just until blended.
Pour into greased 2-quart souffle dish.
Bake 30 to 35 minutes on LOW MIX, 325°F or until top is puffed and golden and center is set.
Serve immediately.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
American
Course: 
Main Dish
Method: 
Baked
Ingredient: 
Cheese
Interest: 
Party
Cook Time: 
40 Minutes
Servings: 
8

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Average: 4.2 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 253 Calories from Fat 176

% Daily Value*

Total Fat 20 g30.3%

Saturated Fat 9 g45%

Trans Fat 0 g

Cholesterol 193.2 mg64.4%

Sodium 374.8 mg15.6%

Total Carbohydrates 6 g1.9%

Dietary Fiber 0.13 g0.51%

Sugars 2.5 g

Protein 13 g25.2%

Vitamin A 18.1% Vitamin C 0.11%

Calcium 27.1% Iron 4.9%

*Based on a 2000 Calorie diet

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Cheese Souffle Recipe