1/4 c. butter
1/4 c. all purpose flour
1/2 tsp. salt
1/8 tsp. cayenne
1 1/2 c. milk
2 c. shredded cheddar cheese, about 8 oz.
6 eggs, separated

Place butter in large bowl. Microwave at high (100%) until melted, about 1 minute. Blend in flour, salt, and cayenne. Gradually stir in milk. Microwave at medium-high (70%) until slightly thickened, about 6 minutes, stirring at medium-high (70%) 2 minutes. Stir to blend.

Preheat oven to 350 degrees. Beat egg yolks. Stir a small amount of hot sauce gradually into egg yolks; return to sauce, blend in well. Cool slightly.

Beat egg whites, until soft peaks form. With rubber spatula fold egg whites into cheese sauce, half at a time, just until blended. Pour into greased 2 quart souffle dish. Bake 35 minutes at 325 degrees or until top is puffed and golden and center is set. Serve immediately. Makes 4 servings.