My Mom’s Recipe UpdatedThis cheese soufflé is a recipe that takes me right back to my mom’s kitchen. It was one of those family favorites that made its way onto our table often, especially on Fridays during Lent, when it was a comforting and satisfying main course for our family. I’ve kept the spirit of my mom’s original recipe but gave it a little update of my own. The biggest change was swapping out the Velveeta she used for a combination of Gruyère and cheddar, which gives the soufflé a richer, more grown-up flavor while still keeping all the warmth and nostalgia of the original. It’s a delicious reminder that sometimes the best recipes are the ones we inherit and make our own along the way.
Ingredients
- 4 tbsp butter
- 1 tsp salt
- dash of pepper
- 4 tbsp flour
- 4 ounces gruyere-shredded or cut into small pieces
- 4 ounces cheddar cheese-shredded or cut into small pieces
- 6 eggs separated
Instructions
- Preheat oven to 325°.In saucepan, melt butter over medium heat. Add salt and pepper.When butter is melted, slowly add flour – one tablespoon at a time. Stirring until smooth.Gradually add milk. Stirring until all milk is added and mixture is smooth and thick.Add cheese to the butter and milk mixture. Stir occasionally. Once all cheese is fully melted, remove pan from heat.Separate eggs. Place the egg whites in a mixing bowl and the yolks in a small bowl. Use a fork to mix the yolks.Stir egg yolks into the cheese mixture.Beat egg whites with a mixer until stiff peaks are formed. Gently fold the egg whites into the cheese mixture.Pour cheese and egg mixture into a 2 quart casserole dish. Run tip of spoon around the edge of the dish. This allows the souffle to create a “top hat” look as it bakes and raises.Bake at 325° for approximately 1 ¼ hours.The souffle is done when the top and sides are uniformly brown. Serve immediately because the soufflé will “deflate” as it cools.HAPPY EATING!!
