A cheese soufflé that rises high and puffs in the oven, built entirely on what you have: shredded Swiss and gruyere that melt into a light, custardy base. It's weeknight dinner that feels like a small celebration, ready in under an hour.

Serves 2. 45 minutes, 15 at the stove.

About 640 calories a serving, 33 g protein, 25 g carbohydrate, 45 g fat. From USDA figures for 86% of the ingredients; amounts are the recipe's.

Cook mode

1. Heat the oven to 375°F [190°C]. Melt 3 tablespoons butter in a small pot over medium heat. Whisk in 3 tablespoons flour and stir until it no longer smells raw, about 1 minute. Pour in 1 cup milk and whisk constantly until the sauce thickens enough to coat the back of a spoon, about 4 minutes. Remove from heat and stir in 1 cup of the shredded cheese until it melts completely. Season with 1/4 teaspoon salt and 1/8 tea
2. Separate the 4 eggs, placing yolks in one bowl and whites in another. Whisk the yolks one at a time into the cooled cheese sauce until smooth. Using a clean whisk or electric mixer, beat the egg whites until they hold stiff peaks, about 3 minutes.
3. Fold one third of the whites into the cheese mixture with a rubber spatula, cutting down through the center and turning the bowl as you fold, just until streaks of white remain. Add the remaining whites and fold gently until no streaks show. Pour into a buttered 4-cup soufflé dish or two 2-cup ramekins.
4. Set the dish on the middle rack of the oven and bake until the soufflé is puffed and golden on top but still jiggling slightly at the center when you gently shake the rack, about 25 minutes. Serve right away.25 min

Note Swap the Swiss and gruyere for any hard cheese you have. Leftovers do not keep well; eat tonight. Serve with a green salad dressed with vinaigrette or roasted asparagus on the side.