1 1/2 tablespoons unsalted butter

1 1/2 tablespoons flour

1/2 cup milk (whole)

2 eggs (separated)

1/4 to 1/3 cup any type of cheese (grated)

2 tablespoons Parmesan cheese (finely grated)

1/2 teaspoon mustard (ground)

1/4 teaspoon salt

1/4 teaspoon white pepper

Optional: 1/4 teaspoon cream of tartar

1. Heat oven to 425 F. Grease 2 1-cup soufflé dishes/ramekins with butter and dust with Parmesan.

2. Melt 1 1/2 tablespoon butter over medium-low heat, add flour and cook for 3 minutes stirring constantly.

3. In the meantime, heat milk in the microwave at medium power for 30 seconds.

4. Whisk in milk and continue to cook, stirring, until thickened.

5. Whisk together egg yolks and spices, then add to sauce mixture, whisking steadily to avoid scrambling the eggs.

6. Stir in the cheese, melt and mix thoroughly.

7. Mix in any additional ingredients, remove from heat and allow to cool to room temperature.

8. Beat egg whites to medium-stiff peaks. If you’re not using a copper egg bowl, add cream of tartar.

9. Thoroughly fold 1/3 of whites into sauce mixture.

10. Casually fold mixture back into remaining whites.

11. Pour into soufflé dishes, place in oven, reduce heat to 375 F, and bake 30 to 35 minutes depending on how well done you like your soufflés. Don’t open the oven for the first 20 minutes!

    *Recipe from https://www.thespruceeats.com/basic-cheese-souffle-recipe-913097  Check here for tips and reviews!