{RECIPE} Easy Velveeta Cheese Soufflé

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People think a cheese soufflé has to be this challenging dish with lots of stinky French cheese, but honestly, I'm not a fan of stinky French cheese and now, with my chocolate soufflé experience, I don't think soufflés are so tough (just make sure not to get any yolk in the whites). So I thought I'd give it a try. And did it work? The answer is a resounding... YES!

Prep Time30

Cook Time12

Course: Appetizer, Snack

Servings: servings

Calories: 202kcal

Author: Jillian Tohber Leslie

Ingredients

3 ounces of Velveeta you can substitute cheddar or other cheese that melts nicely
1 ½ tablespoons flour
1 ½ tablespoons butter
½ teaspoon mustard powder
¼ teaspoon garlic powder
¼ teaspoon kosher salt
¾ cup milk
2 egg yolks
3 egg whites
¼ teaspoon cream of tartar
1 tablespoon finely grated Parmesan for the ramekins
1 tablespoon of butter to grease ramekins

Instructions

Preheat the oven to 375 degrees.
Grease four 3 1/2 inch ramekins with butter, add the finely grated parmesan cheese, and toss to coat the inside. You can cover with saran wrap to keep from making a mess. Put the ramekins in the refrigerator until you are ready to add the soufflé mixture.
In a saucepan, melt 1 1/2 tablespoons of butter. Let the water cook off, but don't brown the butter. Mix the flour, mustard powder, salt, and garlic powder together, then whisk it into the melted butter. Whisk in the saucepan for about 2 minutes.
Heat the 3/4 cup of milk in a separate pan (or microwave), then whisk it into the saucepan. Keep whisking on medium-high heat until it just starts to bubble then take the pan off the heat. You've made a white sauce at this point, and we just need to add the egg yolks and cheese.
Beat the egg yolks until creamy, then add to the sauce. You can temper the yolks to keep them from curdling by mixing a bit of the sauce to the eggs, then mixing the eggs back into the sauce.
Melt the Velveeta, either in a pan or microwave, then stir into the white sauce. Now you have the base for the soufflé, and just need to add the whipped egg whites.
In a clean bowl, add the three egg whites and 1/4 teaspoon of cream of tartar. Mix on high until the the eggs have formed a nice hard peak. Take about 1/4 of the egg white foam, and thoroughly mix into the cheese sauce. Then gently fold in the remaining egg whites to the cheese sauce in three batches.
Add the mixture to the ramekins, filling to just below the rim. You can run your finger around the inside rim to create a little but of space between the mixture and the edge to get some additional lift.
Bake for 12-14 minutes, and serve hot!

Nutrition