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Cheese Souffle
This super simple cheese souffle is the perfect thing to serve during football season. There is no fancy egg-separating or bechamel-making, just a little mixing action, and you’ve got a new favorite game-day snack. (Photo: Andria Dilling)
This super simple cheese souffle is the perfect thing to serve during football season. There is no fancy egg-separating or bechamel-making, just a little mixing action, and you’ve got a new favorite game-day snack.
1 tablespoon butter, room temperature
½ cup grated parmesan cheese
1 ½ pounds grated cheddar cheese
1 ½ pounds (3 packages) cream cheese, room temperature
4 eggs
1 ½ teaspoons kosher salt
¾ teaspoon freshly ground pepper
Tortilla chips, toasts, and/or pita chips, for serving
Preheat the oven to 350 degrees. Butter a 1 ½-quart souffle dish and sprinkle the parmesan cheese all around, tilting the dish so that the parm sticks to the butter fairly evenly. Mix the cheddar, cream cheese, eggs, salt, and pepper together in a stand mixer fitted with the paddle attachment. Pour the cheese mixture into the prepared souffle dish and bake for 1 hour, until the top is golden and the cheese is set (this might take a bit more than an hour). Serve warm with tortilla chips, toasts, or pita chips.
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