1/4 c. butter
1/4 c. flour
1 3/4 c. milk
1 tsp. salt
1 tbsp. (or more) Mexican hot sauce
1 c. grated cheddar cheese
1/2 c. grated stinky cheese (Italian, Roquefort, etc.)
6-8 eggs, according to size

Make a smooth seasoned cream sauce out of the first 5 ingredients. Cool it a bit and add the cheese and egg yolks. Fold in the stiffly beaten whites and dump into a buttered 2 quart souffle dish. (A souffle dish has straight up and down sides, so the souffle has nowhere to go but up.) Bake in a 350 degree oven about 40 minutes. A real dream of a souffle should be crusty and brown on the outside and a bit custardy inside.

Serve at once. NOTE: A couple teaspoons of baking powder help the looks of a souffle.