Cheese Souffle

1. Melt butter in a 4-cup (1 L) measuring cup or a medium bowl in the microwave. Stir in flour, salt and pepper.

2. 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.

3. Whisk egg yolks until blended. Add a little of the sauce to the yolks; stir thoroughly. Stir yolk mixture back into the sauce.

4. 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.)

5. Spoon or pour into four lightly greased 1-cup (250 mL) straight-sided ramekins or soufflé dishes.

6. Bake in a preheated 325°F (160°C) oven until puffed and golden brown, about 20 minutes.

7. Serve immediately.

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.