Parmesan cheese
1/4 c. (1/2 stick) butter
1/4 c. all purpose flour
1/4 tsp. salt
Dash of cayenne pepper
1 c. milk
2 c. (8 oz.) shredded cheddar cheese
1/4 c. grated Parmesan cheese
5 egg yolks, slightly beaten
5 egg whites
1/4 tsp. cream of tartar

Place enough Parmesan cheese in buttered dish to coat bottom and sides evenly; remove any excess. In saucepan melt butter; blend in flour, salt and cayenne pepper. Remove from heat; stir in milk. Heat to boiling; stirring constantly. Boil and stir 1 minute. Remove from heat and stir in cheeses until melted. If necessary, return to low heat to finish melting cheeses. (Do not boil.) Blend a little of hot mixture into egg yolks; return all to saucepan and blend thoroughly; set aside. Beat egg whites until frothy. Add cream of tartar and beat until soft peaks form. Fold cheese sauce into egg whites. Turn into souffle dish. Bake 40 to 45 minutes. 6 servings.

VARIATION: BROCCOLI SOUFFLE: After folding in egg whites fold in one 10 ounce box frozen chopped broccoli which has been cooked and drained.