3 tbsp. butter
3 tbsp. flour
1 c. milk
1 c. grated cheese
3 eggs, separated
1/2 tsp. salt
Pepper
1 tsp. dry mustard

Make white sauce with butter, flour, milk and seasonings, adding cheese and beaten egg yolks last. Stir until cheese has all melted and yolks are set. Beat egg whites stiff and fold in. Pour into a greased souffle dish and set in pan of hot water. Bake 45 to 50 minutes at 350 degrees and serve at once.

Note: Do not "overbeat" egg whites, or the souffle won't rise as much. Also serve quickly because souffle begins to fall when removed from oven.