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Prep 25min
Total1hr25min
Servings4
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Ingredients
1/4
cup butter or margarine
1/4
cup all-purpose flour
1/2
teaspoon salt
1/4
teaspoon ground mustard
Dash ground red pepper (cayenne)
1
cup milk
1
cup shredded Cheddar cheese (4 oz)
3
large eggs, separated
1/4
teaspoon cream of tartar
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Steps
1
Heat oven to 350°F. Butter 1-quart soufflé dish or casserole. Make a 4-inch-wide band of triple-thickness foil 2 inches longer than circumference of dish. Butter one side of foil. Secure foil band, buttered side in, around top edge of dish.
2
In 2-quart saucepan, melt 1/4 cup butter over medium heat. Stir in flour, salt, mustard and red pepper. Cook over medium heat, stirring constantly, until smooth and bubbly; remove from heat. Stir in milk. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in cheese until melted; remove from heat.
3
In medium bowl, beat egg whites and cream of tartar with electric mixer on high speed until stiff but not dry; set aside. In small bowl, beat egg yolks on high speed about 3 minutes or until very thick and lemon colored; stir into cheese mixture. Stir about one-fourth of the egg whites into cheese mixture. Fold cheese mixture into remaining egg whites. Carefully pour into soufflé dish.
4
Bake 50 to 60 minutes or until knife inserted halfway between center and edge comes out clean. Carefully remove foil band. Serve immediately by quickly dividing soufflé into sections with 2 forks.
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