3 tbsp. butter
1/3 c. plus 1 tbsp. grated Parmesan cheese
3 tbsp. flour
1 c. milk
2 tsp. cornstarch
1 tbsp. water
2/3 c. grated Cheddar cheese
Salt and pepper to taste
1/8 tsp. cayenne pepper
6 eggs

Preheat oven to 375 degrees. Rub the inside of a 1 1/2 quart souffle dish with 1 tablespoon of butter. Sprinkle 1 tablespoon of the grated Parmesan cheese into the dish and shake until it coats the sides thoroughly. Refrigerate dish until ready to use. Melt remaining butter in a saucepan. Stir in flour. Add milk and cook, stirring, until the mixture is smooth. Blend cornstarch and water; add to saucepan and cook for two minutes.

Remove saucepan from heat; add cheese and blend until smooth. Add cayenne, salt, and pepper. Separate the eggs and add the yolks to the cheese mixture. Blend well and return to heat until the mixture bubbles. Allow to cool. Beat the egg whites until stiff. Blend lightly into cheese mixture. Pour into souffle dish and bake in 375 degree oven for 35 minutes. Serves four as a main course.