- 6
Ingredients
- 6 tablespoons unsalted butter, at room temperature
- 1/3 cup all-purpose flour
- dash of ground red pepper
- 3 cups shredded cheddar
- 6 egg yolks
- 6 egg whites
Preparation
Step 1
Preheat the oven to 350 degrees.
Measure enough aluminum foil to wrap around a 2-quart souffle dish with 6 inches to spare. Fold the foil into thirds lengthwise. Lightly butter one side. With the buttered side in, position the foil around the souffle dish, letting it extend 2 inches above the top of the dish. Fasten the foil with tape..
For the cheese sauce, in a saucepan melt the butter; stir in the flour and red pepper. Add the milk all at once. Cook and stir until thickened and bubbly. Remove from the heat. Add the cheese, one cup at a time, stirring constantly, until melted.
In a bowl, beat the egg yolks with a fork until combined. Slowly add the cheese sauce to the yolks, stirring constantly. Let cool slightly.
In a bowl, beat the egg whites until stiff peaks form (tips stand straight). Gently fold about 2 cups of the stiffly beaten whites into the cheese sauce mixture.
Gradually pour the cheese sauce over the remaining egg whites, folding to combine. Pour into the ungreased souffle dish. Bake for 50 minutes or until a knife inserted near the center comes out clean. Gently peel off the foil. Serve immediately.