Craving a dish that's both impressive and comforting? Look no further than this Classic Cheese Soufflé recipe from Betty Crocker! With simple ingredients and easy-to-follow instructions, you can create a light, airy, and flavorful masterpiece that's perfect for brunch, lunch, or a special dinner. This cheese soufflé boasts a rich cheddar flavor and a delicate texture that will delight your taste buds. Get ready to elevate your cooking game with this easy soufflé recipe that's sure to impress!
Here's a breakdown of the main ingredients in this Classic Cheese Soufflé and what each brings.
Butter: Used to create a roux with the flour, forming the base of the sauce. It adds richness and flavor.
Flour: Thickens the sauce, providing structure to the soufflé.
Milk: Adds moisture to the sauce and helps create a smooth, creamy texture.
Cheddar Cheese: Provides the primary flavor of the soufflé, adding richness and a savory taste.
Eggs: Separated into yolks and whites. Yolks add richness and flavor to the sauce, while the whipped whites provide the lift and airy texture characteristic of a soufflé.
Cream of Tartar: Stabilizes the egg whites, helping them to whip into a firm meringue that holds its shape during baking.
Salt, Mustard, Red Pepper: These seasonings enhance the overall flavor profile of the soufflé, adding depth and complexity.
Here are some important details for making a successful Classic Cheese Soufflé. See the full recipe below for step-by-step instructions.
Generously butter a 1-quart soufflé dish or casserole. Create a foil collar that extends a few inches above the rim of the dish to encourage even rising.
Melt butter, whisk in flour, salt, mustard, red pepper. Cook until bubbly. Gradually whisk in milk and cook, stirring constantly, until the sauce thickens. Stir in the shredded cheddar cheese until melted and smooth. A smooth, lump-free base is essential for even texture.
Carefully separate the eggs, placing the yolks in one bowl and the whites in another. Ensure no yolk gets into the whites, as this can prevent them from whipping properly. Beat the egg whites with cream of tartar until stiff, but not dry, peaks form. This is crucial for the soufflé's rise. Lightly beat the egg yolks until they are thick and lemon colored.
Gently fold 1/4 of egg whites into cheese mixture to lighten it. Then, carefully fold cheese mixture into remaining egg whites. Avoid overmixing!
Pour the mixture into the prepared soufflé dish. Bake for 50-60 minutes, (resist opening the oven door while the soufflé bakes) or until a knife inserted halfway between the center and edge comes out clean.
Remove the foil collar and serve the soufflé immediately. Soufflés deflate quickly, so it's best to have your guests ready to eat as soon as it comes out of the oven.
A cheese soufflé is best enjoyed immediately after baking. Due to its delicate nature, it doesn't store well. However, if you have leftovers, here's how to handle them.
Refrigerate any leftovers promptly. Cover loosely with plastic wrap or store in an airtight container. Consume within 1-2 days.
Reheating a soufflé is tricky the texture won't be the same as fresh from the oven.
Microwave
Place on a microwave safe plate and microwave on medium, 50% power, for 30-second bursts until warm.
Oven
Place any leftovers in an oven safe dish and heat in a 300°F oven for 15 to 20 minutes.
Heat oven to 350°F. Butter 1-quart soufflé dish or casserole. Make a 4-inch band of triple-thickness aluminum foil 2 inches longer than circumference of soufflé dish. Butter one side of the foil band. Secure foil band, buttered side in, around top edge of dish.
Melt butter in 2-quart saucepan over medium heat. Stir in flour, salt, mustard, and red pepper. Cook over medium heat, stirring constantly, until smooth and bubbly; remove from heat. Stir in milk. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in cheese until melted; remove from heat.
Beat egg whites and cream of tartar in a medium bowl with electric mixer on high speed until stiff but not dry; set aside. Beat egg yolks in a small bowl on high speed about 3 minutes or until very thick and lemon colored.
Stir egg yolks into cheese mixture. Stir about 1/4 of the egg whites into cheese mixture. Fold cheese mixture into remaining egg whites. Carefully pour into soufflé dish.
Bake 50 to 60 minutes or until knife inserted halfway between center and edge comes out clean. Carefully remove foil band and quickly divide soufflé into sections with 2 forks. Serve immediately.
| Food Component / Nutrient | Amount | % , Daily Value* |
|---|---|---|
| Total Fat | 26 g | % Value Not Available |
| Saturated Fat | 14 g | % Value Not Available |
| Cholesterol | 225 mg | % Value Not Available |
| Sodium | 620 mg | % Value Not Available |
| Total Carbohydrate | 10 g | % Value Not Available |
| Dietary Fiber | 0g | % Value Not Available |
| Protein | 15 g | % Value Not Available |
| Vitamin D | Value Not Available | 20% |
| Calcium | Value Not Available | 6% |
| Iron | Value Not Available | 8% |
| Potassium | 200 mg | % Value Not Available |
| Vitamin A | Value Not Available | 20% |
| Vitamin C | Value Not Available | 0% |
| Folic Acid | Value Not Available | 10% |
*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. | ||
