Cheese Souffle

Ingredients

  • 4 eggs separated - at room temperature
  • 1/4 c butter
  • 1/4 c flour
  • 1/4 t dry mustard
  • dash red ground pepper
  • 1 c  milk
  • 2 c shredded cheese - 8 oz

Directions

  1. In a medium pan make cheese sauce with all but eggs. Cool slightly.
  2. Beat egg yolks and slowly add cheese sauce to them, stirring constantly.
  3. Beat egg whites until stiff peaks. Fold 1 cup of eggs into cheese mixture.
  4. Pour cheese sauce over remaining eggs and fold.
  5. Pour into ungreased 1.5 quart souffle dish.
  6. Bake 350 40 mins, until knife comes out clean.

Notes

Publix

© Lisa Miner 2017