- 1/4 Cup Butter
- 1/4 Cup Flour
- 1/4 Teaspoon Dry Mustard
- Dash Cayenne Red Pepper
- 1 Cup Milk
- 3 Eggs, Separated
- 1/4 Teaspoon Cream of Tartar
- 1 Cup Cheddar Cheese, Shredded
Heat oven to 350 degrees.
Butter 4-cup soufflé dish.
Melt butter in a saucepan over low heat. Blend in flour and seasonings. Cook over low heat until mixture is smooth and bubbly. Remove from heat.
Stir in milk. Heat to boiling. Boil and stir 1 minute. Stir in cheese until melted. Remove from heat.
Beat egg whites with cream of tartar until stiff; set aside.
Beat egg yolks until lemon colored. Stir into cheese mixture.
Stir half of the egg whites into cheese mixture.
Gently fold mixture into remaining egg whites.
Carefully pour into prepared soufflé dish.
Bake 50 to 60 minutes.
We love this on a Sunday with a side of sliced tomatoes from the Farmer’s Market.
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