Cheese Souffles

• 3 tablespoons butter
• 3 tablespoons all-purpose flour
• 1/4 teaspoon ground mustard
• Dash cayenne pepper
• 1 cup whole milk
• 1 cup shredded cheddar cheese or Swiss cheese
• 4 large eggs, separated

1. In a saucepan, melt butter. Stir in the flour, mustard and cayenne until smooth; gradually add the milk. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Reduce heat; stir in cheese until melted. Remove from the heat.
2. Stir a small amount of hot mixture into egg yolks; return all to the pan, stirring constantly. Cool slightly. In a bowl, beat egg whites until stiff peaks form. Fold into egg yolk mixture.
3. Pour into four greased 10-oz. souffle dishes or custard cups. Bake at 350u0b0 for 20 minutes or until a knife inserted in the center comes out clean. Serve immediately.

butter, allpurpose, ground mustard, cayenne pepper, milk, cheddar cheese, eggs

Taken from www.tasteofhome.com/recipes/cheese-souffles/ (may not work)