Cheese Soufflé

Ingredients

• 6 tablespoons margarine or butter
• 1/3 cup all-purpose flour
• Dash ground red pepper
• 1 1/2 cups milk
• 3 cups shredded cheddar, process Swiss, Colby, or Havarti cheese (12 ounces)
• 6 egg yolks
• 6 egg whites

Instructions

1. Measure enough foil to wrap around a 2-quart soufflé dish with 6 inches to spare. Fold foil into thirds lengthwise. Lightly butter one side. With buttered side in, position foil around dish, letting it extend 2 inches above the top. Fasten the foil.
2. For cheese sauce, in a saucepan melt margarine or butter; stir in flour and red pepper. Add milk all at once. Cook and stir till thickened and bubbly. Remove from the heat. Add cheese, 1 cup at a time, stirring till melted. In a bowl beat yolks with a fork till combined. Slowly add cheese sauce to yolks, stirring constantly. Cool slightly.
3. In a bowl beat egg whites till stiff peaks form (tips stand straight). Gently fold about 2 cups of the stiffly beaten whites into cheese sauce.
4. Gradually pour cheese sauce over remaining stiffly beaten whites, folding to combine. Pour into the ungreased soufflé dish. Bake in a 350° oven about 50 minutes or till a knife inserted near the center comes out clean. Gently peel off foil; serve soufflé immediately.