Classic Cheese Soufflé: The Best Classic Cheese Soufflé Recipe from Cook'n

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	Classic Cheese Soufflé

Serves: 4

Prep: 25 min; Bake: 1 hr

Have your family seated and ready to eat when you take the soufflé out of the oven so they can see how wonderful it looks. It will lose its puffiness once it is on the table, but it still tastes delicious.

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   1/4 cup butter or stick margarine
   1/4 cup all-purpose flour
   1/2 teaspoon salt
   1/4 teaspoon ground mustard
   Dash of ground red pepper (cayenne)
   1 cup milk
   1 cup shredded cheddar cheese (4 ounces)
   3 large eggs, separated
   1/4 teaspoon cream of tartar

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1. Heat oven to 350°. Butter 1-quart soufflé dish or casserole. Make a 4-inch-wide 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.

2. 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.

3. Beat egg whites and cream of tartar in medium bowl with electric mixer on high speed until stiff but not dry; set aside. 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.

4. 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.

NUTRITION FACTS: 1 Serving Calories 315 (Calories from Fat 215); Fat 24g (Saturated 10g); Cholesterol 195mg; Sodium 670mg; Carbohydrate 10g (Dietary Fiber 0g); Protein 15g % DAILY VALUE: Vitamin A 26%; Vitamin C 0%; Calcium 24%; Iron 6% DIET EXCHANGES: 1 High-Fat Meat; 3 Fat; 1 Skim Milk

From "Betty Crocker's Complete Cookbook, Everything You Need to Know to Cook Today, 9th Edition." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

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