Classic Cheese Soufflè

Recipe Ingredients

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.

How to Make Classic Cheese Soufflé

Here are some important details for making a successful Classic Cheese Soufflé. See the full recipe below for step-by-step instructions.

1. Prepare the Dish

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.

2. Make the Cheese Sauce 

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.

3. Separate Eggs

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.

4. Combine Mixtures

Gently fold 1/4 of egg whites into cheese mixture to lighten it. Then, carefully fold cheese mixture into remaining egg whites. Avoid overmixing!

5. Bake

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.  

6. Serve Immediately

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.

How to Store and Reheat Classic Cheese Soufflé

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.

Refrigerator

Refrigerate any leftovers promptly. Cover loosely with plastic wrap or store in an airtight container. Consume within 1-2 days.

Reheating 

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.