- 5 eggs
- 1 teaspoon butter
- 4 tablespoons finely grated Parmesan-Reggiano cheese or Parmesan cheese, divided
- 3 tablespoons all-purpose flour
- 1/2 teaspoon dry mustard
- 1/4 teaspoon paprika
- 1/8 teaspoon salt
- 1/8 teaspoon ground red pepper
- 3 tablespoons butter
- 1 cup milk (2% or whole)
- 2 1/2 cups (10 oz.) shredded extra sharp cheddar cheese, sharp white cheddar cheese, Gruyere cheese Swiss cheese, Emmentaler cheese or combination
- 1/2 teaspoon cream of tarter
*These values are approximate. Per serving, based on a 2,000 Calorie diet.
Separate eggs. Place yolks and whites in separate bowls. Let stand at room temperature for 30 minutes.
Meanwhile, preheat oven to 375°F. Grease bottom and sides of a 2-quart (8-inch) souffle dish or 2-quart round casserole with the 1 teaspoon butter. Add 2 tablespoons of the Parmesan-Reggiano cheese to dish. Tilt to coat bottom and sides of dish with cheese. Set aside. In small bowl combine flour, dry mustard, paprika, salt and red pepper. Set aside.
In medium saucepan melt the 3 tablespoons butter over medium heat. Whisk flour mixture into butter. Cook for 1 minute, whisking constantly. Add milk. Cook and stir until mixture boils. Remove from heat.
Beat egg yolks until combined. Add about half of the hot milk mixture to the yolks. Return all to saucepan. Stir until combined. Stir in shredded cheese and the remaining 2 tablespoon Parmesan-Reggiano cheese, about 1/3 at a time, until melted. (If cheese does not melt, return saucepan to burner. Cook, stirring constantly over medium-low heat until cheese melts and mixture is smooth. Remove from heat.)
In large glass or metal mixer bowl beat egg whites and cream of tartar on medium to high speed of electric mixer until glossy and stiff peaks form (tips stand straight). Fold egg white mixture, one-third at a time, into cheese mixture. Pour into prepared dish. Place on baking sheet. Bake about 35 minutes or until soufflé is puffed and browned. Serve immediately.