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!).
Table of Contents
“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
Think soufflés are too tricky? Think again! With this simple recipe, whipping up a fluffy cheese soufflé is simpler than you might imagine.
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 ounces) 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 and set an oven rack in the middle position.
- Use softened butter to grease a 2-quart soufflé or ceramic or glass baking dish. Add ¼ cup 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 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 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 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.
- Note: 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.
Pair with
Nutrition Information
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- Per serving (4 servings)
- Calories: 487
- Fat: 37 g
- Saturated fat: 21 g
- Carbohydrates: 10 g
- Sugar: 4 g
- Fiber: 0 g
- Protein: 28 g
- Sodium: 679 mg
- Cholesterol: 227 mg
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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I made this on Tuesday and I’m still bragging about it! I used a 8 x 8 glass Pyrex dish as suggested and the soufflé puffed up to a lofty golden brown and had the perfect consistency. My son especially loved the cheesy crust. I followed the directions closely and really gave my egg whites time to fluff up and I think that made all the difference. I did give it about 4 or 5 extra minutes in the oven because when I took first took it out the center jiggled more than I thought it should. Please, please post a chocolate soufflé recipe!!
I love Cheese Soufflés and plan to try your recipe over this weekend. Thanks for demystifying the process. Jenn, which parts of this recipe can be prepped in advance?
Hi Zerina, You can do everything up to beating the egg whites. When you’re getting ready to bake it, beat the egg whites and proceed with the remainder of the recipe. Hope you enjoy!
Thanks Jenn. It came out so well, I surprised myself! Love your recipes. Your French Apple cake is a weekly bake.
Oh my! I made the cheese souffle! I had my brother and sister-in-law ( who is an amazing cook) over for this meal. Everybody had 2 helpings!
Love all your recipes and can’t wait to try this one!
There’s a steakhouse in Dallas that serves a delicious carrot Soufflé….is there a way to add carrots to this recipe or is that an entirely different process?
Hi Cindy, I believe what you’re describing would require a different process and I’d be afraid to suggest any tweaks to this recipe as I’m not sure what kind of result you’d get. While it’s a bit of a riff on a soufflé, you may want to try my carrot version. Hope you enjoy if you make it!
Oh thank you for the suggestion. I will for sure try your recipe! Everything I’ve made from your site and from your cookbook has turned out wonderful. I just think it’s so awesome that you have this website and that you share your expertise!
💗
Hi Jenn, thanks for this recipe! I’ve always wanted to try making one, and you’ve given me the nudge. If I wanted to invest in a good soufflé dish, can you link one you’d recommend? Thanks kindly!
Hi Andrea, I like this one from Sur La Table.
Going to give it go,should the eggs and cheese also be cold since the milk is?Looking forward to this one.
I wouldn’t pull them out of the fridge too far ahead of using them, but they don’t need to be ice-cold. Hope you enjoy!
My souffle was a delicious success! Had a tiny bit of liquid on bottom in one spot,not a deal breaker but it looked (GBD) and smelled like it was ready.Served with your roasted asparagus, green salad and a glass of bubbly.
That sounds like a lovely menu!
You made the comment that you used to prep the souffle dishes for the evening service. How far ahead can you prep these? Can they be made in individual dishes? Thank you!
Hi Karen, You can prep them as far in advance as you’d like, and they can definitely be made in individual dishes/ramekins. The bake time will be less, so keep an eye starting around 15-20 minutes.
Hi Jen,
Do you have to use whole milk?
Hi Kim, For best results, I’d use whole milk but I think you could get away with 2%.
Hi, Jenn – Thanks for this recipe, and for demystifying souffles! I had a quick question – is it possible to add spinach to the batter without ruining the texture of the souffle? I would prefer to add fresh baby spinach, sliced relatively finely (I find frozen to be too wet and hard to work with!) Thanks, Jenn!
Hi Laura, You could definitely add a handful of finely sliced spinach. I would blanch it first and then squeeze out all of the moisture, as indicated in this recipe. You could also use frozen spinach, which is already blanched.
Hi Jenn – I’m looking forward to trying this recipe – I’ve never made a soufflé before but now is the time! Question, my electric mixer has a plastic bowl (it’s a Bosch that I have had for 35 years!) – not the steal bowl shown in the pics of the recipe. Do you think I’ll get the same results?
Hi Tamera, Just be sure the bowl is squeaky clean, as any grease residue will prevent the eggs whites from stiffening, and it should be fine. Enjoy!
Jenn, would this recipe work in 4 Oz ramekins?
What would I need to adjust in the recipe to make individual cups?
Thanks
Hi Nancy, It’s fine to use individual ramekins. The baking time will be shorter, but it’s hard to say exactly how much. I’d keep an eye after 15-20 min.