1300 Cal (4x 325)

Cheese Sauce:

3 Tbsp. butter
3 Tbsp. flour
1 cup milk
1/4 tsp. nutmeg
1/8 tsp. cayenne pepper
1/2 tsp. salt
1/4 tsp. pepper
4 egg yolks
2 oz. cheddar cheese, grated
1 pkg. frozen spinach, defrosted and drained

  • Melt butter, stir in flour and cook for 2 minutes, stirring constantly.
  • Whisk in milk, nutmeg, cayenne, salt and pepper.
  • Cook over low heat, whisking constantly, for 1 minute until smooth and thick.
  • Whisk in egg yolks, one at a time. Stir in cheese and spinach.

Egg Whites:

5 egg whites, room temperature
1/8 tsp. cream of tartar
1/8 tsp. salt

  • Combine all ingredients in mixer with whisk attachment.
  • Beat on low for 1 minute, medium for 1 minute, then high until firm and glossy.

Souffle:

1 Tbsp. butter, melted
3 Tbsp. Parmesan cheese, grated

  • Butter 6-8 cup souffle dish and sprinkle with Parmesan cheese. Alternatively, make cheese sauce in a Dutch oven and build up the soufflé in the pan, sprinkle Parmesan on top, and bake in the Dutch oven.
  • Whisk 1/4 of the egg whites into the cheese sauce to thin.
  • Fold in the rest until just combined and pour into souffle dish.
  • Bake at 375°F for 30-35 minutes until puffed and brown.

source: http://www.foodnetwork.com/recipes/ina-garten/spinach-and-cheddar-souffle-recipe/