A cheese soufflé is just a thick cheesy base, lightened and leavened with whipped egg whites.

It starts with a béchamel, a milk sauce thickened with flour and butter. Then we load it up with cheddar, finely chopped pimentos, chives, and paprika.

Keep your mix-ins small so they don’t interfere with how this soufflé rises. Serve this with crackers or toasted white bread and a crisp salad.

Or try my French Onion Soup-fflé! And find all of my tips and tricks right here, so you can take soufflés off-script.