A classic French recipe, Cheese Soufflé has an intimidating reputation, but I’m here to tell you that homemade cheese soufflé is not only delicious – it’s super easy to make!

Easy Cheese Soufflé Recipe

Cheese soufflé is light, airy and savoury cheese dish with a texture that is like a cross between a light cake or a rich bread pudding. The taste should be profoundly cheese-y with a slight hint of eggs. Every bite should melt in your mouth.

Soufflé has an intimidating reputation because that pretty dome can “fall” if removed from the oven too soon, or if left to sit out for too long. However, there are lots of dishes that are best enjoyed immediately that don’t have that same reputation – eggs, pasta, etc.

And while your cheese soufflé should ideally be served with that puffy, golden dome that gives way to a soft, airy interior, it still tastes delicious if the dome deflates a bit. As long as you don’t over- or under-cook your soufflé, the texture will not be affected by a fallen top.

I tried a couple of classic cheese soufflé recipes before settling on this version which is inspired by Jacques Pepin (but very adapted). By the way, his Essential Pepin is a cookbook that belongs in every household.

A traditional French cheese soufflé requires you to separate the eggs and beat the egg whites to soft peaks. While it does result in a more airy texture, the flavor is a bit more eggy that I would like, overpowering the flavor of the cheese. Plus, if I can skip extra steps and still have an amazing dish, I’m going to do it; being able to achieve a light, fluffy texture without separating or whisking the egg whites is a no-brainer for me.

Can I make cheese soufflé in advance? Yes, with this recipe you can refrigerate the mixture in your prepared ramekins for up to a day before baking. Just allow them to come to room temperature before placing in the oven.

What can I add to cheese soufflé? You can add crab meat, a blend of different cheeses, hot sauce, chopped veggies or fruit, etc, to make your cheese soufflé even more special. Paprika or nutmeg would also be yummy additions.

Can I freeze cheese soufflé? Yes! You can bake this recipe as directed, and then freeze the cheese soufflé for up to 2 months. Re-bake for 15 minutes to allow it to puff up again.

How to fix a fallen cheese soufflé: While it can be impossible to re-puff up a cheese soufflé, you can still rescue the dish by sprinkling some shredded cheese on top and broiling it until golden brown. It will have a thicker texture, but still be delicious.

What to Serve with Cheese Soufflé

Cheese soufflé is an excellent starter dish that pairs well with just about any type of cuisine! I tend to pair it with classic French-inspired dishes, though it would be great with Southern-inspired food, Italian food, or traditional British meals.

• Steak with Blue Cheese Sauce
• Milk Poached Chicken
• Skillet Steak with Pepper Sauce
• Skillet Roasted Asparagus with Lemon and Garlic from Kylee Cooks
• Waldorf Salad
• Instant Pot Beef Bourguignon

I made this Cheese Soufflé for our Beauty and the Beast family movie night. I also served:

• Strawberry Rose Cocktails
• Pizza Roses
• Gray Stuff

It was all super simple to make but made for one amazing movie night!

Cheese Soufflé Ingredients

• Butter
• Flour
• Milk
• Eggs
• Cheese, shredded <– you can use mozzarella, Gruyere, whatever you prefer flavor-wise
• Mustard Powder
• Salt
• White pepper
• Parmesan

Scroll down to the printable recipe card for full measurements.

Tip: add your own favorite seasonings to make this dish your own.

Kitchen Tools You May Find Helpful

• Ramekins
• Measuring cups and spoons
• Saucepan
• Whisk
• Cheese shredder

How to Make Cheese Soufflé

Preheat your oven to 400ºF.

Grease and flour 4 ceramic ramekins. You can also line each ramekin with a “collar” of parchment paper. Set aside.

In a medium saucepan over medium heat, combine the butter and flour to form a roux. Stir and cook until it thickens and takes on a golden color, about 2 minutes.

Add the milk and stir well to incorporate. Let cook for two minutes before removing from heat.

Allow the flour-milk mixture to cool for about 5-10 minutes before proceeding with the recipe.

In a small bowl, beat your eggs until light and frothy.

Add the eggs, cheese and seasoning to the mixture.

Portion the soufflé mixture into the prepared ramekins and sprinkle the tops with the Parmesan cheese.

Place in the lower half of the oven and bake for 30-40 minutes, until well-browned and puffy. Do not open the oven for the first 20 minutes of cooking time.

To prevent the cheese soufflés from falling, you may want to open the oven door and turn off the oven for about 5 minutes before removing the soufflés to prevent a temperature shock, but this step isn’t completely necessary.

Serve immediately.

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Yield: 4 servings

Cheese Souffle

Print

A super simple recipe for a classic French cheese souffle that doesn't require separating or whisking egg whites.

Prep Time 10 minutes

Cook Time 35 minutes

Additional Time 10 minutes

Total Time 55 minutes

Ingredients

• 3 Tablespoons Butter
• 3 Tablespoons Flour
• 1 cup Milk
• 4 Eggs
• 1 cup Cheese, shredded
• 1 teaspoon Mustard Powder
• 1/2 teaspoon Salt
• 1 teaspoon White pepper
• 4 Tablespoons Parmesan cheese

Instructions

1. Preheat your oven to 400ºF.
2. Grease and flour 4 ceramic ramekins. You can also line each ramekin with a "collar" of parchment paper. Set aside.
3. In a medium saucepan over medium heat, combine the butter and flour to form a roux. Stir and cook until it thickens and takes on a golden color, about 2 minutes.
4. Add the milk and stir well to incorporate. Let cook for two minutes before removing from heat.
5. Allow the flour-milk mixture to cool for about 5-10 minutes before proceeding with the recipe.
6. In a small bowl, beat your eggs until light and frothy.
7. Add the eggs, cheese and seasoning to the mixture.
8. Portion the soufflé mixture into the prepared ramekins and sprinkle the tops with the Parmesan cheese.
9. Place in the lower half of the oven and bake for 30-40 minutes, until well-browned and puffy. Do not open the oven for the first 20 minutes of cooking time.
10. To prevent the cheese soufflés from falling, you may want to open the oven door and turn off the oven for about 5 minutes before removing the soufflés to prevent a temperature shock, but this step isn't completely necessary.
11. Serve immediately.

Notes

You can use whatever cheese you'd like for this recipe: mozzarella, cheddar, Gruyere, etc.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  Stella Parmesan Wedge, 8 oz
• 
  6 OZ Ramekin Bowls 8 PCS,Bakeware Set for Baking and Cooking, Oven Safe Sleek Porcelain White Ramikins for Pudding, Creme Brulee, Custard Cups and Souffle Small instant table tray (6OZ White)
• 
  Cuisinart CTG-00-BG Boxed Grater, Black, One Size

Nutrition Information:

Yield:

4

Serving Size:

1
Amount Per Serving: Calories: 343Total Fat: 26gSaturated Fat: 14gTrans Fat: 1gUnsaturated Fat: 9gCholesterol: 247mgSodium: 722mgCarbohydrates: 10gFiber: 0gSugar: 0gProtein: 17g

Sugar, Spice and Glitter uses an auto-generate nutrition calculator. Nutrition information isn’t always accurate unless analyzed in a scientific lab, so these should be considered more of a guideline than medical information.

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There is no reason to be intimidated by cheese soufflés – a bit of patience, following the recipe and timing your recipe to be done right when you are ready to eat are all you need to do to ensure a perfect, puffy soufflé.

For more classic French recipes, check out our Simple Lobster Thermidor recipe or our Strawberry Macarons (with Video).

Check out our other Appetizer Recipes here: