1/4 c. flour
1/4 tsp. salt
Dash of cayenne pepper
1 can evaporated milk (13 oz.)
1 1/2 c. shredded cheese
6 eggs, separated
1 tsp. cream of tartar
1/2 tsp. mustard
1/4 tsp. paprika

Combine flour, mustard, salt, paprika and pepper in a 2 quart glass bowl. Gradually stir in evaporated milk. Microwave 4 minutes on high, stirring every minute. Stir in cheese and microwave for 1 minute and stir until cheese melts. Set aside.

Beat egg whites with cream of tartar until stiff peaks form. Set aside. Beat egg yolks until yolks thicken and turn a light lemon yellow color. Slowly pour cheese into yolks, beating constantly. Beat until well blended. Spoon cheese mixture over egg whites and gently fold in until well blended. Pour into ungreased 2 quart souffle dish or 2 quart glass casserole.

Microwave for 28 to 32 minutes at 30% power (low), turning 1/4 turn every 5 minutes. Souffle is cooked when top is dry and center is set. Serve immediately. Serves 6 to 8.