Top Hat Cheese Souffle

• 1/3 cup butter or margarine
• 1/3 cup flour
• 1/2 tsp. salt
• dash of ground red pepper (cayenne)
• 1-1/2 cups milk
• 2 cups shredded CRACKER BARREL Sharp Cheddar Cheese
• 6 eggs, separated

1. Preheat oven to 300F.
2. Melt butter in medium saucepan on medium-low heat.
3. Stir in flour and seasonings.
4. Gradually add milk, stirring until well blended.
5. Cook until thickened, stirring constantly.
6. Add cheese; cook until melted, stirring constantly.
7. Remove from heat.
8. Beat egg yolks lightly.
9. Gradually add to cheese mixture, stirring until well blended.
10. Cool slightly.
11. Beat egg whites in small bowl with electric mixer on high speed until stiff peaks form.
12. Add to cheese mixture; stir gently until well blended.
13. Pour into 2-quart souffle dish or casserole dish.
14. With tip of spoon, make slight indentation or "track" around top of souffle 1 inch from edge to form "top hat."
15. Bake 1 hour and 15 min.
16. or until center is set and top is lightly browned.
17. Serve immediately.

butter, flour, salt, ground red pepper, milk, shredded cracker barrel sharp, eggs

Taken from www.kraftrecipes.com/recipes/top-hat-cheese-souffle-55547.aspx (may not work)