Ingredients

  • 6 tablespoons butter
  • 1 tablespoon flour
  • 1 teaspoon salt
  • Cayenne pepper
  • Onion salt
  • Dry mustard
  • 1 1/2 cup milk
  • 10 ounces sharp Cheddar cheese, shredded
  • 6 large cold eggs, seperated
  • Pinch cream of tartar
  • Directions

    Preheat oven to 325 degrees. Butter a 2-quart soufflê dish. In a double boiler melt butter and blend in flour, ½ teaspoon salt and the rest of the seasonings to taste, with a wire whisk or a wooden spoon. Gradually stir ing cold milk and bring to boil. Stir until smooth and thickened. Reduce heat, add cheese and stir until melted. Remove from heat. Beat egg yolks until thick and lemon colored. Gradually beat cooked mixture into egg yolks. Beat whites with ½ teaspoon salt and a pinch of cream of tar tar until very stiff but not dry. With a wire whisk, using an under-and- over motion, gently fold ¼ of the whites into warm cheese mixture. Carefully fold in remaining egg whites until just combined. Turn into soufflê dish and bake uncovered for 45 minutes or until puffed and golden brown. Do not open the oven door. Serve at once. Souffle may be made up ahead and refrigerated as long as 24 hours. Put souffle in cold oven and bake 50 minutes at 325 degrees. Can also be frozen up to 7 days. Allow 50 to 60 minutes to bake frozen at the same temperature.

    Serves 4

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