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Parmesan Cheddar Souffle

average rating

rate/review

prep time

20 min

total time

40 min

makes

photo by:

kraft

recipe by: kraft

What You Need

2 Tbsp. butter

2 Tbsp. flour

3/4 cup milk

4 eggs, separated

1 cup shredded Cracker Barrel Old Cheddar Cheese

1/4 cup Kraft 100% Parmesan Grated Cheese

2 egg whites

1/4 tsp. cream of tartar

Make It

PREHEAT oven to 375ºF. Melt butter in small saucepan on low heat. Stir in flour. Cook 2 min. until bubbly. Gradually stir in milk with wire whisk until smooth. Stirring constantly, bring to boil on medium heat; boil 1 min. Remove from heat. Beat the 4 egg yolks slightly in small bowl. Stir small amount of hot mixture into yolks. Stirring constantly, slowly pour egg mixture back into hot mixture. Stirring constantly, cook on low heat 1 to 2 min. or until thickened. Add cheeses; stir until melted. Set aside.

BEAT the 6 egg whites and cream of tartar in large metal or glass bowl with electric mixer on medium speed until stiff but not dry. Fold about 1 cup of the egg whites into the sauce with rubber spatula to lighten sauce. Gently fold the sauce back into the remaining egg whites. Carefully pour the souffle mixture into ungreased 2-L souffle dish or baking dish.

BAKE 20 min. or until puffed and set.

kraft kitchens tips

The Souffle Dish

A souffle dish is a straight-sided baking dish made of ovenproof glass or pottery. Size is important, as the batter should fill the dish at least three-fourths full to allow the souffle to rise without falling over the edge.

The Mixing Bowl

Always use a glass or metal bowl and clean beaters to beat the egg whites. Plastic bowls may contain a greasy film or residue on them that will reduce the stability of the egg white foam.

How to Bake Souffles

Never open the oven door while the souffle is baking unless you think it is done.