Cheese Souffle

3 tbsp butter

1 cup whole milk

1 cup shredded Cheddar

4 large eggs separated (room temperature)

+ 1 egg white

3 tbsp flour

salt - pepper

1/2 tsp dijon mustard

1 tbsp parmesan, freshly grated

*Preheat oven to 375. Melt butter, whisk in flour for 1 min. Whisk milk, bring to a boil, whisking constantly til thickened and smooth.

* Remove pan from heat. Stir in cheese, mustard, and season with salt and pepper. Add egg yolks into mixture one at a time, stirring til combined.

* Beat the 5 egg whites til stiff peaks form. Stir about 1/4 of the whites into the cheese mixture, then fold in the remainder.

* Pour mixture into a 6 cup souffle dish. Sprinkle with parmesan. Place dish on a baking sheet.

Bake 25-30 min, or until souffle is puffed and golden brown.

Serve at once.