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