Cheese Soufflé

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Cheese Soufflé — front of the card
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Cheese Soufflé — back of the card
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25 min active · 1 hr 40 min total · Serves 6 (times estimated)

Ingredients

  • 1/3 cup margarine
  • 1/3 cup flour
  • 1½ cups milk
  • 1 teaspoon salt
  • Dash of cayenne pepper
  • 2 cups shredded sharp cheddar cheese
  • 6 eggs, separated

Steps

  1. Make a white sauce by combining the margarine, flour, milk, and seasonings (salt and cayenne) over heat, stirring until smooth and thickened.
  2. Add the shredded sharp cheese; stir until melted.
  3. Remove from heat. Gradually add the slightly beaten egg yolks; allow to cool.
  4. Fold the cooled cheese mixture into the stiffly beaten egg whites.
  5. Pour into a 2-quart soufflé dish or casserole.
  6. Using the tip of a spoon, make an indentation around the top of the soufflé 1 inch in from the edge to form a "top hat."
  7. Bake at 300°F for 1 hour and 15 minutes.
  8. Serve immediately.