Cheese Souffle

A souffle is one of the truly classic French creations. This version of the light, airy, beautifully golden main dish, allows you the freedom to use your favorite type of cheese in the souffle or a combination of cheeses, such as cheddar, Colby, Havarti, and Swiss. Experiment with your own favorite blend of cheesein this rich, satisfying dish.

Top ideas for dinner tonight:

• 30-minute (or less) spring dinners
• Quick and easy chicken dishes
• Garden-fresh entrée salads

ingredients

• 4 egg yolks
• 4 egg whites
• 1/4 cup butter or margarine
• 1/4 cup all-purpose flour
• 1/4 teaspoon dry mustard
• Dash ground red pepper
• 1 cup milk
• 2 cups shredded cheddar, colby, Havarti, and/or process Swiss cheese (8 ounces)

directions

1. Allow the egg yolks and egg whites to stand at room temperature for 30 minutes.
2. For cheese sauce, in a medium saucepan melt butter; stir in flour, dry mustard, and cayenne pepper. Add milk all at once. Cook and stir over medium heat until thickened and bubbly. Remove from heat. Add cheese, a little at a time, stirring until melted. In a medium bowl beat egg yolks with a fork until combined. Slowly add cheese sauce to egg yolks, stirring constantly. Cool slightly.
3. In a large mixing bowl beat egg whites with an electric mixer on medium to high speed until stiff peaks form (tips stand straight). Gently fold about 1 cup of the stiffly beaten egg whites into cheese sauce.
4. Gradually pour cheese sauce over remaining stiffly beaten egg whites, folding to combine. Pour into an ungreased 2-quart souffle dish.
5. Bake in a 350 degree F oven for about 40 minutes or until a knife inserted near center comes out clean. Serve immediately. Makes 4 servings.