Cheese and Spaghetti Soufflé

Hello folks!

Last month I finally managed to cross off a big achievement on my 30 bucket list. For years I have tried and failed to make the perfect cheese and spaghetti soufflé. This is my ultimate favourite meal that my dad always makes me for my birthday. Whilst I am fully capable of making a cheese sauce and cooking spaghetti I always get stuck at the egg whites and can never quite master the soufflé part. After asking my dad where I was going wrong he bought me the perfect tool for whisking egg whites.

HW

This tool was my saviour and made beating egg whites a breeze. So without further ado here is the recipe and pictures as proof of my mastered dish. WARNING if you are on a diet please look away now!

Cheese Sauce

Ingredients

  • 50g Butter
  • 50g Plain Flour
  • 570ml Milk
  • 250g Strong Cheddar Cheese (grated)
  • 1tsp Mustard
  • Salt and Pepper

Method

I use the all in one method. I pour the milk into a saucepan and let that warm up a little bit before adding the flour and butter. I do tend to warm the butter a little in the microwave first so its slightly melted. Once I’ve added this I give it a good whisk and let it come to the boil until it is smooth and represents the consistency of a sauce.Make sure you keep stirring it so it doesn’t stick to the bottom of the saucepan. Next, take the saucepan off the heat and add the seasoning as well as the mustard. Gradually add the cheese and if needed place on a low heat until the cheese has fully melted.

Cheese and Spaghetti Soufflé

Ingredients

  • 150g Spaghetti (dry or fresh)
  • 3 eggs
  • 570ml Cheese sauce (see above)
  • Chopped chives or spring onions

Method

Cook the spaghetti, as per the instructions. Drain and mix with the cheese sauce in a greased deep oven-proof dish. Separate the eggs. There are a lot of methods out there for separating eggs but I found just cracking the egg and transferring it between my hands worked best, even if it is messy. Beat the egg yolks and add them to the mixture, along with the chives. Finally beat the egg whites until stiff and fold them into the mixture.

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Now I know this doesn’t look very appetising but wait until you’ve cooked it. Bake for approximately 25 minutes in a preheated oven at a temperature of 180C. Serve immediately with an accompaniment of your choosing. I tend to have it with warmed tinned plum tomatoes but you can choose whatever you fancy. Hopefully if my explanation has been clear enough you should end up with something like this…..

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Just looking at that makes me rethink my dinner plans for tonight!

If you give this recipe a try then please let me know what you think in the comments below.

What’s your ultimate comfort food?

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