Appetizers & Side Dishes

Cheese Soufflè Recipe

Prep Time: 20 min  |  Cook Time: 35 min  |  Servings: 6  |  Calories: 312
Prep Time
20 min
Cook Time
35 min

Whip up these beautiful and cheesy soufflés using Sargento® Shredded 4 State Cheddar Cheese with a blend of seasoning, fluffy eggs and cream of tartar. You'll impress your guests with a sumptuous side that pairs well with a refreshing salad sprinkled with bacon and your favorite dressing.

  • 1/4 cup plus 2 tsp. butter
  • 2-1/4 cups (10 oz.) Sargento® Shredded 4 State Cheddar Cheese, divided
  • 1/4 cup all-purpose flour
  • 1 cup milk
  • 1/4 tsp. salt
  • 1 pinch of pepper
  • 4 large egg yolks
  • 5 large egg whites
  • 1/2 tsp. cream of tartar
  1. Grease 2-quart souffl­é dish with 2 tsp. butter and sprinkle with 2 Tbsp. cheese.
  2. Melt remaining butter in medium saucepan over medium heat. Whisk in flour; cook 1 minute; whisking occasionally. Whisk in milk, salt and pepper; bring to a simmer, whisking frequently. Add remaining cheese and whisk until melted (mixture will be thick.) Remove saucepan from heat.
  3. Combine egg yolks and 3 Tbsp. of cheese mixture in medium bowl; whisk. Gradually whisk in remaining cheese mixture until well blended.
  4. Beat egg whites with cream of tartar in electric mixer until stiff but not dry. Stir one-fourth of the whites into the cheese mixture to lighten; fold in remaining whites. Pour mixture into soufflè dish; bake in center of preheated 375°F oven 35 minutes or until puffed and browned. Gently sprinkle remaining cheese on top. Serve immediately.

Nutrition Facts
6 Servings
Amount Per Serving
Calories 312
% Daily Value*
Total Fat 23 grams
Saturated Fat 13 grams
Monounsaturated Fat 6 grams
Polyunsaturated Fat 1 grams
Cholesterol 183 milligrams
Sodium 257 milligrams
Total Carbohydrates 11 grams
Protein 16 grams
Vitamin A 138RE
Calcium 343mg 40%
Iron 1mg 6%
The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2000 calories a day is used for general nutrition advice.
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