• Print
  • Save
  • Pinterest
  • Email
  • Facebook

Classic Cheese Soufflè

Classic Cheese Soufflè
  • Prep 15 min
  • Total 1 hr 18 min
  • Servings 4
Enjoy a tasty cheese and egg classic with all the Betty Crocker tips to make your baking a success!
Updated September 30, 2008
Make With
Make With
Gold Medal Flour


  • 1/4 cup butter or margarine
  • 1/4 cup Gold Medal™ all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground mustard
  • Dash of ground red pepper (cayenne)
  • 1 cup milk
  • 1 cup Cheddar cheese (4 ounces)
  • 3 eggs, separated
  • 1/4 teaspoon cream of tartar


  • 1
    Heat oven to 350°F. 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. 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 in small bowl on high speed about 3 minutes or until very thick and lemon colored; stir into cheese mixture. Stir about 1/4 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.

  • Egg sizes range from jumbo to peewee, and the most popular egg size is large. All Betty Crocker recipes are tested with large eggs.
  • Use an egg separator to safely separate the egg white from the yolk. A separator consists of a small bowl-shaped center that holds the yolk with a surrounding space that allows the white to slip through into a bowl.
  • Have family or guests seated and ready to eat when you take the soufflé out of the oven so they can see how wonderful it looks. The soufflé will lose its puffiness once it is on the table, but it will still taste delicious.
  • For a shrimp soufflé, omit mustard, red pepper and cheese. Add 1 can (4 to 4 1/2 ounces) shrimp, rinsed and drained, and 1 tablespoon chopped fresh or l teaspoon dried tarragon leaves to the sauce before adding the beaten egg yolks.

Nutrition Facts

Serving Size: 1 Serving
Calories from Fat
Total Fat
26 g
Saturated Fat
14 g
225 mg
620 mg
200 mg
Total Carbohydrate
10 g
Dietary Fiber
15 g
% Daily Value*:
Vitamin A
Vitamin C
1/2 Starch; 3 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
© 2021 ®/TM General Mills All Rights Reserved