Sky-High Cheese Souffle
|Butter/Margarine||1⁄2 Cup (8 tbs)|
|Flour||1⁄2 Cup (8 tbs)|
|Milk||2 Cup (32 tbs)|
|Shredded sharp cheddar cheese||2 Cup (32 tbs)|
|Eggs||8 , separated|
Melt butter in heavy saucepan over medium heat; stir in flour, salt, and pepper.
Add milk; cook over low heat until sauce is thick and smooth, stirring constantly.
Add cheese; stir until it melts.
Remove from heat.
Beat egg yolks until light; add to sauce slowly in fine stream, beating constantly.
Beat egg whites until they hold stiff but not dry peaks.
Carefully fold sauce into egg whites.
Pour into buttered 2 1/2-quart souffle dish or casserole.
For attractive top hat effect on finished souffle, run tip of knife around and through casserole about 1/2 inch deep and 1-inch from edge of dish.
Bake at 475 Â°F 10 minutes; lower heat to 400Â°F; bake 25 to 30 minutes, until nicely browned, puffed, and fairly firm to touch.