{RECIPE} Easy Velveeta Cheese Soufflé

by Jillian Leslie on

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If you follow my blog, you know that I've been trying to be more adventurous in the kitchen. I recently tackled chocolate soufflé and tarte Tatin, and was very proud of myself. So when Velveeta asked me to come up with a unique recipe using their "liquid gold" Velveeta, I thought... Why not Velveeta cheese souffle? Crazy?! Would it be?

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!

It is easy to cook with Velveeta because it melts easily and it is very creamy. I do think it helped, because the end result was a light, fluffy, creamy soufflé that tasted great! Plus I wowed my daughter's babysitter with the end result!!

And don't you love the crispy brown top it made? That's my favorite part. :)

VEVEETA CHEESE SOUFFLÉ RECIPE

Ingredients:

  • 3 ounces of Velveeta (you can substitute cheddar or other cheese that melts nicely)
  • 1 1/2 tablespoons flour
  • 1 1/2 tablespoons butter
  • 1/2 teaspoon mustard powder
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon kosher salt
  • 3/4 cup milk
  • 2 egg yolks
  • 3 egg whites
  • 1/4 teaspoon cream of tartar
  • 1 tablespoon finely grated Parmesan for the ramekins
  • 1 tablespoon of butter to grease ramekins
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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.

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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!

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And here was the finished product! I couldn't believe how fantastic it looked and how much it rose!!!

If you love Velveeta, you can definitely impress your friends with this easy soufflé!

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Velveeta asked me if I knew any Liquid Gold Diggers. I'll know more soon once they taste these dishes! Why? Because Liquid Gold Diggers love the Liquid Gold of Velveeta.

 

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Disclosure: Compensation was provided by Velveeta via Glam Media.  The opinions expressed herein are those of the author and are not indicative of the opinions or positions of Velveeta.

Comment

1 comment

  • Daniel C

    Daniel C wrote:

    Cheese Souffle,I tried this recipe at my place it was great the taste and the color was awesome. Thank you for sharing such an awesome dish.

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