Just a hunch, but we think a lot more people would make cheese soufflés if the recipes were as easy as this no-fail, bacon-studded version!
What You Need
Original recipe yields 12 servings
3 Tbsp. butter
3 Tbsp. flour
3/4 cup milk
3/4 cup KRAFT Shredded Mild Cheddar Cheese
1 Tbsp. GREY POUPON Dijon Mustard
4 slices OSCAR MAYER Bacon, cooked and crumbled
4 egg s, separated
Add To Shopping List
Let's Make It
Preheat oven to 350°F. Melt butter in medium saucepan on medium heat; stir in flour. Cook 1 min. Gradually add milk, stirring until well blended. Cook and stir until mixture comes to boil. Remove from heat. Add cheese, stirring until melted. Stir in mustard and bacon. Cool slightly. Stir in egg yolks, 1 at a time.
Beat egg whites with electric mixer on medium speed until stiff but not dry, about 5 min. Gently fold into yolk mixture. Pour into 12 lightly greased nonstick muffin cups.
Bake 25 min. or until puffed and set.
Prepare as directed, using KRAFT Mexican Style Shredded Cheese.
Prepare Step 1 the day before serving. Cover and refrigerate. When ready to serve, continue with steps 2 and 3 as directed.
Calories From Fat
% Daily Value*
Total Fat 8g
Saturated Fat 4g
Trans Fat 0g
Total Carbohydrates 3g
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.