|All purpose flour||2⁄3 Cup (10.67 tbs) (Pillsbury's Best)|
|Dry mustard||1⁄4 Teaspoon|
|Milk||1 1⁄2 Cup (24 tbs)|
|Cheddar cheese||1 1⁄2 Cup (24 tbs), shredded|
|Worcestershire sauce||1⁄2 Teaspoon|
|Eggs||6 , separated|
Melt butter in large saucepan.
Blend in flour, salt and mustard.
Cook until bubbly.
Gradually add milk.
Cook over medium heat, stirring constantly, until very thick.
Add cheese and Worcestershire sauce stirring until cheese melts.
Remove from heat.
Blend in egg yolks, one at a time, beating well after each.
Beat egg whites until stiff but not dry.
Fold into cheese mixture.
Pour into ungreased 1 1/2-quart casserole or souffle' dish.
Set in pan containing 1-inch of hot water.
Bake at 350° for 55 to 60 minutes until a knife inserted near the center