Parmesan cheese (to coat pan)
1/4 c. butter
1/4 c. 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

Sprinkle enough Parmesan cheese in 2-quart buttered souffle dish or casserole to coat bottom and sides evenly. In saucepan melt butter; blend in flour, salt, or cayenne. Remove from heat; stir in milk. Heat to boiling, stirring constantly.

Boil and stir 1 minute. Remove from heat and stir in cheese until melted. If necessary, return to low heat to finish melting. Blend a little of hot mixture into egg yolks; return all to saucepan and blend thoroughly. Set aside to cool.

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 in preheated 350 degree oven 40-45 minutes. Makes 6 servings.