Parmesan cheese
9 tbsp. butter
1 clove garlic, minced
1 1/2 tbsp. Dijon mustard
1 2/3 c. milk
6 oz. Jarlsberg cheese, grated
1/4 lb. ham, cut into thin strips
1 1/2 c. artichoke hearts, quartered & well drained
1/4 tsp. cayenne pepper
1 tsp. black pepper
6 eggs, separated
1/2 lb. fresh angel hair pasta, cooked & drained

Make wax paper collar to fit 1 1/2 quart souffle dish. Butter inside of collar and dish. Dust with Parmesan cheese. Set aside.

In medium saucepan melt butter. Saute garlic 1 or 2 minutes. Stir in mustard. Add milk, cheese, ham, artichokes and cayenne and black pepper. Cook, stirring until cheese melts and is hot and bubbly. Remove from heat and cool.

Add egg yolks one at a time, stirring well after each addition. Add pasta. Stir to coat. Beat egg whites until stiff. Stir 1/3 egg whites into pasta mixture. Blend thoroughly. Gently fold in remaining whites until well blended. Pour into prepared souffle dish.

Bake at 350 degrees for 40 minutes. Increase heat to 450 degrees. Bake 10 minutes longer. Remove collar. Serve immediately. Makes 8 servings.