Easy Cheese Soufflé

Prep Time: 15 minutes

Cook Time: 5 minutes

Bake Time: 40-50 minutes

Serves: 6 - 8

For the Béchamel

♦ 5 Tablespoons butter (salted or unsalted)

♦ 5 Tablespoons all-purpose flour

♦ 2 cups whole milk, at room temperature (pop in the microwave for 45 seconds)

♦ generous ½ teaspoon Kosher salt

♦ fresh ground pepper, to taste

♦ approx. ⅛ teaspoon nutmeg, ground or freshly grated

To Finish the Soufflé

♦ 1 Tablespoon softened butter

♦ 5 eggs, lightly beaten

♦ 6 ounces of grated cheese (about 2 ¼ cups) - I like a mix of gruyere and cheddar

♦ 1 to 2 Tablespoons finely chopped chives

Melt the butter in a medium sized saucepan over medium heat.  Add the flour and whisk together; cook for 1 to 2 minutes (do not brown).  Add the milk, salt, and nutmeg, and raise the heat to medium-high.  Continue to whisk until the mixture thickens to an almost pancake batter consistency, then turn off the heat and place the pan in the refrigerator for 10 to 15 minutes while you prepare the rest of the ingredients (or just set it aside if you are not in a hurry).  The béchamel can be slightly warm but should not be hot or it will cook the eggs and melt the cheese.

Preheat your oven to 400 degrees, and prepare a round or oval baking dish by rubbing the bottom and sides with 1 Tablespoon of softened butter.  Once the béchamel has cooled, you can whisk the mixture a bit to loosen it up (don’t worry if it looks a bit lumpy).  Add the eggs and whisk together until completely incorporated.  Switch to a rubber spatula and stir in the cheese and chopped chives.  Pour the mixture into your prepared baking dish and bake for 40-50 minutes.  The top should be puffed up and beautifully brown.  Serve immediately – this soufflé will deflate slightly as it sits, so it is most impressive right out of the oven.  Perfect for dinner, brunch, breakfast or lunch, and freezes beautifully – enjoy!