|Margarine/Butter||1⁄4 Cup (4 tbs)|
|All purpose flour||1⁄4 Cup (4 tbs)|
|Cayenne pepper||1⁄8 Teaspoon|
|Milk||1 1⁄2 Cup (24 tbs)|
|Shredded cheddar cheese||8 Ounce (2 Cups)|
|Eggs||6 , separated|
Place margarine in large bowl.
Microwave at HIGH (100%) until melted, about 1 minute.
Blend in flour, salt and cayenne.
Gradually stir in milk.
Microwave at MEDIUM-HIGH (70%) until slightly thickened, about 6 minutes, stirring every 2 minutes.
Microwave atMEDIUM-HIGH (70%) 2 minutes; stirto blend.
Preheat oven to 325°F.
Beat egg yolks.
Stir a small amount of hot sauce gradually into egg yolks; return to sauce, blending well.
Beat egg whites until soft peaks form.
With rubber spatula fold egg whites into cheese sauce, half at a time, just until blended.
Pour into greased 2-quart souffle dish.
Bake 30 to 35 minutes on LOW MIX, 325°F or until top is puffed and golden and center is set.