Colby Cheese Souffle

• 14 cup butter
• 14 cup flour
• 1 12 cups milk
• 12 teaspoon salt
• 18 teaspoon cayenne pepper
• 2 cups colby cheese, shredded
• 6 eggs, separated
• 1 14 ounces ham, chopped (1/4 cup)
• 2 tablespoons parsley, chopped
• 14 teaspoon thyme

1. In a 2 quart saucepan, melt butter and stir in flour.
2. Gradually add milk; stirring until smooth.
3. Continue stirring constantly, until sauce has thickened.
4. Add salt, cayenne and cheese, stirring over heat just until cheese melts; then remove sauce from heat.
5. In small bowl, beat egg yolks slightly.
6. Add a little bit of sauce to egg yolks; beat.
7. Slowly pour egg mixture back into sauce, stirring rapidly to prevent lumping.
8. Stir in ham, parsley and thyme; set aside.
9. Beat egg whites until stiff peaks form.
10. Gently fold cheese mixture into egg whites.
11. Pour into 2 qt souffle dish or straight sided casserole dish.
12. With tip of spoon, make slight indentation or 'track' around top of souffle 1" from edge of dish to make the crown which rises on the souffle.
13. Bake at 325F for 45-60 minutes (until deep golden brown and center is set); serve immediately.

butter, flour, milk, salt, cayenne pepper, colby cheese, eggs, ham, parsley, thyme

Taken from www.food.com/recipe/colby-cheese-souffl-114980 (may not work)