|Grated parmesan cheese||2 Tablespoon|
|Garlic||3 Clove (15 gm), minced / pressed|
|Ground red pepper||1 Dash|
|Ground nutmeg||1 Dash|
|Dry mustard||1⁄4 Teaspoon|
|Unbleached all purpose flour||3 Tablespoon|
|Milk||1 Cup (16 tbs)|
|Shredded jack cheese||1 Cup (16 tbs)|
|Eggs||5 , separated|
Preheat oven to 375°.
Coat bottom and sides of a 2 quart souffle dish with 1 tablespoon of the butter, then with the Parmesan cheese; set dish aside.
Melt remaining 3 tablespoons butter in a 3 quart pan over low heat.
Add garlic and cook, stirring occasionally, until garlic is soft and golden but not browned Stir in red pepper, nutmeg, salt, mustard, and flour.
Cook over medium heat, stirring, until bubbly.
Remove from heat and pour in milk slowly, stirring.
Return to heat and cook, stirring, until mixture boils and thickens.
Add the jack cheese and stir until melted.
Remove from heat and mix in egg yolks, one at a time; stir until well blended.
Beat egg whites until soft, moist peaks form.
Fold half of the beaten whites into cheese mixture; then fold in the remaining whites.
Pour mixture into prepared souffle dish.
Bake for 25 to 30 minutes or until souffle is golden and feels firm when lightly tapped.