Parmesan Cheese Souffle
|Parmesan cheese||1 Tablespoon, grated|
|Dry mustard||1⁄4 Tablespoon|
|Milk||1 Cup (16 tbs)|
|Egg whites||5 (At Room Temperature)|
|Cream of tartar||1⁄4 Tablespoon|
Butter a 1 1/2 quart souffle dish; sprinkle with Parmesan cheese.
Place butter, flour, mustard, salt, pepper and cayenne in a large mixing bowl.
Heat, uncovered, 1 minute; stir well.
Gradually stir in milk.
Heat, uncovered, 2 to 3 minutes until thickened, stirring every minute to keep mixture smooth.
Add 1 cup Cheddar; stir until melted.
Beat 5 egg whites with cream of tartar until stiff, but not dry.
Beat egg yolks until thick and lemon colored; add to cheese sauce.
Gently fold in about a quarter of the egg whites into the sauce, working quickly.
Fold in remaining egg whites.
Carefully pour into souffle dish.
Sprinkle with the remaining 2 tablespoons Cheddar cheese.
Place souffle dish in an 8-inch square dish to which has been added 2 inches water.
Cover with waxed paper.
Microwave on medium 10 to 11 minutes, turning dish one-half turn after 5 minutes.
Let stand in hot water until ready to serve.