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Cook'n with Betty Crocker 
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Classic Cheese Souffle |
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Serves: 4 Print this RecipeThis fluffy golden soufflé only needs asparagus spears and a fresh, colorful fruit for a delicious meal. 1/4 cup margarine or butter 1/4 cup all-purpose flour 1/2 teaspoon salt 1/4 teaspoon ground mustard (dry) Dash of ground red pepper (cayenne) 1 cup milk 1 cup shredded cheddar cheese (4 ounces) 3 eggs, separated 1/4 teaspoon cream of tartar 1. Heat oven to 350°. 2. Butter 1-quart soufflé dish or casserole. Make a 4-inch band of triple-thickness aluminum foil 2 inches longer than circumference of dish. Butter one side of foil. Secure foil band, buttered side in, around top edge of dish. 3. Melt margarine 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. 4. Beat egg whites and cream of tartar in medium bowl with electric mixer on high speed until stiff but not dry. Beat egg yolks on high speed about 3 minutes or until very thick and lemon-colored; stir into cheese mixture. Stir about one-fourth of the egg whites into cheese mixture. Fold cheese mixture into remaining egg whites. Carefully pour into soufflé dish. 5. 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. 1 SERVING: Calories 335 (Calories from Fat 235); Fat 26g (Saturated 10g); Cholesterol 195mg; Sodium 650mg; Carbohydrates 10g (Dietary Fiber 0g); Protein 15g. From "Betty Crocker's Best-Loved Recipes." Text Copyright 1998 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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