Creamy Cheese Souffle

• 1/4 cup MINUTE Tapioca
• 1 tsp. LEA & PERRINS Worcestershire Sauce
• 1/4 tsp. dry mustard
• 1/4 tsp. salt
• 1/8 tsp. pepper
• 1 cup milk
• 1 cup KRAFT Shredded Cheddar Cheese
• 4 eggs, separated

1. Preheat oven to 350F.
2. Mix tapioca, Worcestershire sauce, mustard, salt, pepper and milk in medium saucepan.
3. Let stand 5 min.
4. Cook on medium heat until mixture comes to full boil, stirring constantly.
5. Remove from heat.
6. Add cheese; stir until melted.
7. Beat egg whites in small bowl with electric mixer on high speed until stiff peaks form; set aside.
8. Beat egg yolks in large bowl with electric mixer on high speed until thick and lemon colored.
9. Add tapioca mixture; mix well.
10. Gently stir in egg whites.
11. Pour into 6-cup souffle dish or 1-1/2-qt.
12. casserole dish.
13. Place dish in large baking pan.
14. Fill pan with hot water to depth of 1 inch.
15. Bake 50 to 55 min.
16. or until center is set.
17. Serve immediately.

tapioca, worcestershire sauce, dry mustard, salt, pepper, milk, cheddar cheese, eggs

Taken from www.kraftrecipes.com/recipes/creamy-cheese-souffle-54043.aspx (may not work)