Cheese Soufflé

• 4 T Butter/Margarine
• 4 T Flour
• 1/2 t Salt
• Pinch Dry Mustard
• 1 c Milk
• 4 Egg Yolks, beaten
• 1 c (4 oz) Cheddar Cheese, grated
• 4 Egg Whites, beaten until stiff

1. 1.tn a saucepan, melt the Butter then add Flour. Cook on low several minutes, stirring.
2. 2.tdd the Salt and Mustard
3. 3.tradually add the Milk, stirring constantly until the mixture is thickened and smooth.
4. 4.tdd the cheese. Stir until melted.
5. 5.turn off the heat and let mixture cool for a few minutes. Stir in the Egg Yolks.
6. 6.tix 1/3 of the beaten Egg Whites into the cheese mixture. Then gently fold in the remainder of the whites.
7. 7.tour the batter into a greased 1 1/2 - 2 quart souffle dish. Bake at 350 for 30 minutes, or until puffed and golden. Serve immediately.

t, t, salt, dry mustard, milk, egg yolks, cheddar cheese, egg whites

Taken from www.epicurious.com/recipes/member/views/cheese-souffle-52396391 (may not work)