Cheese Souffle - cooking recipe

Ingredients

6 Tbsp. butter or margarine
1/3 c. all-purpose flour
1/2 tsp. salt
dash of cayenne
1 1/2 c. milk
3/4 lb. sharp natural Cheddar cheese, shredded or diced
6 egg yolks
6 slightly beaten egg whites

Preparation

Melt butter.
Blend in flour and sesaoning.
Add milk all at once.
Cook over medium heat, stirring until thick and bubbly. Remove from heat.
Add cheese, stir until cheese melts.
Beat egg yolks until thick and lemon-colored.
Slowly add cheese mixture, stirring constantly.
Cool slightly.
Gradually pour over beaten egg whites, folding in thoroughly.
Pour into ungreased 2-quart souffle dish.
Attach a collar to the souffle dish for a high souffle; measure enough foil (or waxed paper) to go around casserole, plus a 2 to 3 inch overlap.
Fold in thirds lengthwise. Lightly butter one side, letting collar extend 2 inches above the top of casserole.
Fasten with pins around dish (buttered side in).
Bake in slow oven (300\u00b0) about 1 1/2 hours or until knife inserted halfway between center and edge comes out clean.
Gently peel off and serve immediately.