Cheese Soufflé

Instructions

1. 1

   Preheat the oven to 375°F (190°C). Grease a 6-cup soufflé dish with extra butter.

2. 2

   In a medium saucepan, melt 2 tablespoons of butter over medium heat. Stir in the flour and cook for about 2 minutes, without letting it brown.

3. 3

   Gradually whisk in the milk and cook, stirring constantly, until the mixture thickens. Season with salt, white pepper, and a pinch of nutmeg. Remove from heat.

4. 4

   Separate the egg whites from the yolks. Add the yolks to the saucepan one at a time, stirring quickly to incorporate each before adding the next.

5. 5

   Stir in the grated cheese until melted and well combined. Let the mixture cool slightly.

6. 6

   In a clean, dry bowl, beat the egg whites with a pinch of salt until stiff peaks form.

7. 7

   Gently fold one-third of the egg whites into the cheese mixture to lighten it. Then fold in the remaining whites gently but thoroughly.

8. 8

   Transfer the mixture to the prepared soufflé dish. Smooth the top and run your thumb around the inside edge of the dish to help the soufflé rise evenly.

9. 9

   Bake in the preheated oven for 25 to 30 minutes, or until the soufflé is puffed and golden. Serve immediately.