Cheese Souffle
4 egg yolks
4 egg whites
¼ cup butter or margarine
¼ cup all-purpose flour
¼ teaspon dry mustard
Dash ground red pepper
1 cup milk
2 cups shredded cheddar, colby, Havarti, and/or process Swiss cheese (8 ounces)
  1. Allow the egg yolks and egg whites to stand at room temperature for 30 minutes.
  2. For cheese sauce, in a medium saucepan, melt butter; stir in flour, dry mustard, and red pepper. Cook and stir over medium heat until thickened and bubbly. Remove from heat. Add cheese, a little at a time, stirring until melted. In a medium bowl beat egg yolks with a fork until combined. Slowly add cheese to egg yolks, stirring constantly. Cool slightly.
  3. IN a large mixing bowl beat egg whites with an electric mixer on medium to high speed until stiff peaks form. Gently fold about 1 cup of the stiffly beaten egg whites into cheese sauce.
  4. Gradually pour cheese sauce over remaining stiffly beaten egg whites, folding to combine. Pour into an ungreased 1½-quart souffle dish.
  5. Bake in a 350° oven about 40 minutes until a knife inserted near center comes out clean. Serve immediately.