Per 4-oz. soufflé
1⁄4 cup unsalted butter
1⁄2 cup flour
1⁄2 teaspoon table salt
1⁄2 teaspoon paprika
Dash of cayenne or pepper sauce
2 cups milk
1⁄4 pound sharp Cheddar cheese, diced
8 large eggs, separated
Preheat oven to 375°F. Butter a 10-inch soufflé dish, and coat the inside with flour. Melt 1⁄2 cup butter in a double boiler or a steel bowl, set over a pot of simmering water. Add the flour, salt, paprika, and cayenne (or pepper sauce); mix well. Gradually stir in the milk with a stiff whisk or wooden spoon. Cook, stirring constantly, until the mixture has become very thick. Stir in the cheese, and continue stirring until all cheese is melted. Remove from the heat.
Beat the yolks until they are lemon colored, then gradually stir them into the cheese sauce. In a very clean bowl, whip the egg whites until they are stiff, but not dry. Gently fold them into the cheese sauce, and then pour this batter into the soufflé dish. At this point, the soufflé may be covered and refrigerated for up to 1 hour, or baked right away.
Bake at 375°F for 10 minutes. Reduce heat to 300°F, and bake for 25 minutes more. Serve immediately. Add a grain, such as quinoa, and at least 1 cup of vegetables for a complete meal.