Cheese Soufflé
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Think soufflés are too tricky? Think again! With this simple recipe, whipping up a fluffy cheese soufflé is simpler than you might imagine.
Photo by Johnny Miller (Clarkson Potter, 2021)
When I was an apprentice at L’Auberge Chez François, a charming French restaurant right outside of Washington, DC, one of my jobs was prepping the soufflé dishes for the evening service. It was tedious because there were so many of them. Soufflés are always popular menu items because they have a reputation for being temperamental — heaven forbid you peek into the oven or make a loud noise! — and even confident cooks are nervous to make them at home. But the truth is that soufflés are quite easy to make.
I think one thing that makes soufflés feel intimidating is the need for a special soufflé dish, but you don’t need one here; a 2-quart glass or straight-sided ceramic baking dish — even an 8-inch square Pyrex pan — will work. Pair the soufflé with one of my salad recipes for a light and elegant meal that will wow your family (they don’t need to know how easy it is!).
In the mood for a dessert soufflé instead—my chocolate soufflés are a favorite!
“It came out so well, I surprised myself!”
What You’ll Need To Make A Cheese Soufflé
- Butter: Combined with flour, butter is a key component of the roux. This mixture thickens the béchamel sauce, which, once cheese is added, becomes a rich Mornay sauce which forms the base of the soufflé (this sauce is used to make many dishes, such as mac and cheese or chili con queso). Butter is also used to grease the soufflé dish.
- Parmigiano-Reggiano cheese: Sprinkled in the greased dish to create a flavorful, lightly crispy exterior and also added to the soufflé mixture for depth of flavor.
- All-purpose flour: Works as a thickener in the roux, which forms the foundation of the soufflé base.
- Whole milk: Combined with the roux, milk helps form the Mornay sauce, which is the base of the soufflé. Whole milk is ideal because of its fat content.
- Cheddar cheese: Provides the main cheese flavor in the soufflé, offering a sharp and tangy taste.
- Egg yolks: Enrich the soufflé base, contributing to its richness and color.
- Chives: Offer a mild onion-like flavor that complements the cheese, adding freshness and a pop of color.
- Egg whites: Whipped to stiff peaks and folded into the base, they are crucial for the soufflé’s light, airy texture.
- Cream of tartar: Stabilizes the whipped egg whites, ensuring they hold their structure and contribute to the soufflé’s rise.
- Jump to the printable recipe for precise measurements
Step-by-Step Instructions
Preheat the oven to 350°F and set an oven rack in the middle position. Use softened butter to grease a 2-quart soufflé or ceramic casserole dish. Add ¼ cup of the Parmigiano-Reggiano and roll it around the dish to coat the bottom and sides. A thorough coating prevents the soufflé mixture from sticking and helps it climb its way up the sides; it also forms a delicious crust.
In a small saucepan over medium heat, melt the 3 tablespoons of butter.
Add the flour and cook, whisking constantly, for about 1 minute.
Add the milk and whisk the mixture until smooth.
Continue cooking, whisking constantly, until the mixture thickens and comes to a boil, a few minutes (be sure to scrape the edges of the pan with your whisk, where the mixture thickens first). Remove the pan from the heat and stir in the salt, pepper, and nutmeg.
Add the Cheddar and the remaining ¼ cup Parmigiano-Reggiano.
Stir until the cheeses are melted and the mixture is thick and smooth.
Let the mixture cool for 10 minutes, then add the egg yolks and the chives.
Whisk to combine.
In the bowl of an electric mixer fitted with the whisk or beaters, whip the egg whites and cream of tartar on medium-low speed until foamy, about 1 minute. Increase the speed to medium-high and whip until stiff peaks form, about 3 minutes.
Add one-third of the milk/cheese mixture to the whites.
Beat on medium speed until smooth.
Add the remaining milk mixture to the whites and, using a rubber spatula, fold until the mixture is uniform.
Pour the mixture into the prepared soufflé or casserole dish (it should come about 1 inch from the top; if you have extra batter, discard or bake it in a separate dish).
Place on a baking sheet and slide into the oven. (The baking sheet just makes it easier to move in and out of the oven.) Bake for about 35 minutes, or until puffed and golden brown on top. The soufflé will stay inflated for a while, but it is best to serve it immediately.
Frequently Asked Questions
Folding is a technique used to mix a light and airy ingredient, like beaten egg whites, into a heavier mixture, like a soufflé base, without deflating the lighter mixture. After combining the two mixtures, use a rubber spatula to cut down to the bottom of the bowl. Pull the spatula toward you, scooping up the contents from the bottom of the bowl, and in one sweeping motion, fold the scooped up portion over the top. Turn the bowl a quarter turn and repeat the motions, scraping the sides of the bowl occasionally, until the ingredients are evenly combined.
Yes, you can substitute the cheddar with other types of cheese. Good alternatives include Gruyère, Emmental, or Comté for their excellent melting qualities and complex flavors. Always opt for high-quality, freshly grated cheese for the best results in flavor and texture.
While the cheese soufflé is best made and baked immediately, you can prepare the Mornay sauce (the roux with milk and cheese) ahead of time. Cool, cover, and refrigerate it for up to a day. When you’re ready to bake, gently reheat the sauce before proceeding with the addition of the egg yolks and folded egg whites.
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Cheese Soufflé
Ingredients
- 3 tablespoons unsalted butter, plus softened butter for greasing the soufflè dish
- ½ cup finely grated Parmigiano-Reggiano cheese
- 3 tablespoons all-purpose flour
- 1 cup whole milk, cold
- ¼ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- Pinch ground nutmeg
- 1½ cups (6 oz) shredded good-quality sharp Cheddar cheese
- 4 large egg yolks (save the whites)
- 2 tablespoons finely chopped chives
- 5 large egg whites
- ¼ teaspoon cream of tartar
Instructions
- Preheat the oven to 350°F (175°C) and set an oven rack in the middle position.
- Use softened butter to grease a 2-qt (2-L) soufflé or ceramic or glass baking dish. Add ¼ cup (25 g) of the Parmigiano-Reggiano and roll it around the dish to coat the bottom and sides.
- In a small saucepan over medium heat, melt the 3 tablespoons of butter. Add the flour and cook, whisking constantly, for about 1 minute. Add the milk and whisk the mixture until smooth. Continue cooking, whisking constantly, until the mixture thickens and comes to a boil, a few minutes (be sure to scrape the edges of the pan with your whisk, where the mixture thickens first). Remove the pan from the heat and stir in the salt, pepper, and nutmeg. Add the Cheddar and the remaining Parmigiano-Reggiano; stir until the cheeses are melted and the mixture is thick and smooth. Let the mixture cool for 10 minutes, then whisk in the egg yolks and the chives.
- In the bowl of an electric mixer fitted with the whisk or beaters, whip the egg whites and cream of tartar on medium-low speed until foamy, about 1 minute. Increase the speed to medium-high and whip until stiff peaks form, about 3 minutes. Add one-third of the milk/cheese mixture to the whites and beat on medium speed until smooth. Add the remaining milk mixture to the whites and, using a rubber spatula, fold until the mixture is uniform (see note).
- Pour the mixture into the prepared soufflé or casserole dish (it should come about 1 in (2.5 cm) from the top; if you have extra batter, discard or bake it in a separate dish). Place on a baking sheet and slide into the oven. (The baking sheet just makes it easier to move in and out of the oven.) Bake for about 35 minutes, or until puffed and golden brown on top. The soufflé will stay inflated for a while, but it is best to serve it immediately.
Notes
Nutrition Information
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
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This was surprisingly easy to make and looked perfect until I tried to serve it. How do you suggest getting it out of the dish so it doesn’t look like scrambled eggs?!
Hi Christine, that’s just kind of the nature of a soufflé. If you don’t like the way it looks on a plate, you could make this in individual ramekins instead.