1/3 cup margarine
1/3 cup flour
1 1/2 cups milk
1 tsp. salt
dash of cayenne
2 cups (8 oz.) shredded cheddar
6 eggs, separated
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Heat oven to 300F. Make white
sauce with margarine, flour,
milk, & seasonings. Add cheese;
stir until melted. Remove from
heat. Gradually add slightly
beaten egg yolks; cool. Fold
into stiffly beaten egg whites;
pour into 2 quart souffle dish
or casserole. With tip of spoon,
make a slight indentation or
"track" around top of souffle
1" in from edge to form a top hat.
Bake at 300F, 1 hour & 15 minutes.
Serve immediately.
For individual souffles, pour
mixture into individual souffle
dishes. Bake at 300F, 45 minutes.