Archive of BBC Food Recipes

Spaghetti cheese soufflé

Prep time less than 30 mins
Cook time less than 30 mins
Serves 4
Dietary Vegetarian


  1. Break the spaghetti into lengths of about 5cm/2in and boil in salted water until al dente. Drain and toss in a few drops of olive oil to prevent sticking.

  2. Melt the butter in a heavy saucepan and add the flour to make a roux. Cook for a minute or so,then add the hot milk, stirring until you have a thick, smooth bichamel. Allow to simmer gently for just a minute.

  3. Remove from the heat, add the cheeses and mix until melted. Beat in the egg yolks. Stir in the cooked spaghetti until thoroughly incorporated. Season well with black pepper

  4. Whisk the egg whites until stiff and fold gently and thoroughly into the mixture. Divide between four small souffli dishes (or two medium, or one large) and cook in a preheated oven at 170C/325F/Gas 3 for about 20-25 minutes until well risen and golden.


  • 250g/9oz spaghetti
  • 75g/3oz flour
  • 75g/3oz butter
  • 250ml/8fl oz hot milk
  • 100g/3½oz mature Caerphilly
  • 100g/3½oz strong cheddar, grated
  • pepper
  • 3 eggs, separated
  • 1 extra egg white
  • black pepper

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Spaghetti cheese soufflé

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