Parmesan Cheese Souffle

• 4 eggs
• 3 Tbsp. butter or margarine
• 3 Tbsp. flour
• 1/2 tsp. salt
• 1/8 tsp. pepper
• 1-1/4 cups milk
• 1 cup shredded CRACKER BARREL Sharp Cheddar Cheese
• 1/3 cup KRAFT Grated Parmesan Cheese

1. Preheat oven to 350F.
2. Separate eggs.
3. Place yolks in small bowl; beat lightly.
4. Set aside.
5. Beat egg whites in small bowl with electric mixer on high speed until stiff peaks form; set aside.
6. Melt butter in medium saucepan on low heat.
7. Add flour and seasonings; mix well.
8. Cook 2 min.
9. or until bubbly, stirring constantly.
10. Gradually add milk, stirring until well blended; cook on medium heat until mixture boils and thickens, stirring constantly.
11. Reduce heat to low.
12. Add cheeses; cook until melted, stirring constantly.
13. Remove from heat.
14. Gradually add egg yolks, stirring until well blended after each addition; cool slightly.
15. Gently stir in egg whites.
16. Pour into 1-1/2-qt.
17. souffle dish or casserole dish.
18. With tip of spoon, make slight indentation or "track" around top of souffle, 1 inch from edge, to form "top hat."
19. Bake 45 to 50 min.
20. or until golden brown.
21. Serve immediately.

eggs, butter, flour, salt, pepper, milk, shredded cracker barrel sharp, parmesan cheese

Taken from www.kraftrecipes.com/recipes/-17991.aspx (may not work)