CREATED Sep 20, 2006

Ann Cox/TN Egg & Poultry Assn.

¼ c butter or margarine
¼ c flour
1 c milk
1 ½ c shredded sharp Cheddar cheese
½ shredded Parmesan cheese
1 t Dijon mustard
4 eggs, separated
1 egg white
½ t cream of tartar

Melt butter in a medium saucepan; stir in flour with a whisk and mix until smooth.  Gradually add milk, stirring and bring to a boil.  Continue stirring until mixture is smooth and slightly thickened.  Stir in cheeses and mix until cheese melts; stir in mustard and set aside.  Beat egg whites and cream of tartar in a large bowl with an electric mixer until whites are stiff, but not dry.  Stir egg yolks into reserved cheese sauce until thoroughly blended.  Gently fold whites into cheese mixture.  Pour into a 1 1/-quart soufflé dish which has been coated on the bottom and sides with butter and sprinkled with Parmesan cheese.  Bake for 30-40 minutes or until soufflé is puffy, shakes slightly and is delicately browned.  Do not open oven door.  Serve immediately. 

Yields 4 servings

**To make spinach/cheese soufflé, stir in 1 (10-oz) pkg frozen, chopped spinach which has been thawed and drained after the cheese has melted in the sauce.  Follow remaining instructions.