Our egg farmer families love the taste of this cheese soufflé. It looks impressive, and is surprisingly easy to make.
Melt butter in a 4-cup (1 L) measuring cup or a medium bowl in the microwave. Stir in flour, salt and pepper.
Whisk in milk, then cheese, until combined. Cook in microwave for 2 minutes on High; stir. Cook for another 1-½ to 2 minutes until mixture becomes a smooth, thickened sauce.
Whisk egg yolks until blended. Add a little of the sauce to the yolks; stir thoroughly. Stir yolk mixture back into the sauce.
Beat egg whites until stiff. Fold egg yolk/sauce mixture gently into beaten egg whites just until combined. (Mixture does not have to be completely blended.)
Spoon or pour into four lightly greased 1-cup (250 mL) straight-sided ramekins or soufflé dishes.
Bake in a preheated 325°F (160°C) oven until puffed and golden brown, about 20 minutes.
Tip: Use the cheese or blend of cheeses of your choice.
Tip: If desired, use a 4 or 6 cup (1 or 1.5L) soufflé dish or round straight sided casserole dish to bake just one soufflé. Baking time will be about 40 to 45 minutes.
Tip: Be sure to use clean beaters to beat egg whites or the whites will not form a stiff foam.