Novices welcome—because no one told this VELVEETA Soufflé that soufflés are supposed to be hard to make and prone to falling!
What You Need
Original recipe yields 6 servings
4 Tbsp. butter or margarine
4 Tbsp. flour
1/2 tsp. salt
dash of ground red pepper (cayenne)
1 1/2 cups milk
1/2 lb. VELVEETA, shredded
6 egg s, separated
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Let's Make It
PREHEAT oven to 300°F. Melt butter in medium saucepan on medium-low heat. Stir in flour and seasonings. Gradually add milk, stirring until well blended. Cook until thickened, stirring constantly. Add cheese; cook until melted, stirring constantly. Remove from heat. Beat egg yolks lightly. Gradually add to cheese mixture, stirring until well blended. Cool slightly.
BEAT egg whites in small bowl with electric mixer on high speed until stiff peaks form. Add to cheese mixture; stir gently until well blended. Pour into 2-quart soufflé dish or casserole dish. With tip of spoon, make slight indentation or “track” around top of soufflé 1 inch from edge to form “top hat.”
BAKE 1 hour and 15 min. or until center is set and top is lightly browned. Serve immediately.
Calories From Fat
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.