Cheese Souffle.

I saw this one recently on Ruth Reichl's blog. I love Ruth, and if you haven't read her books, you have cheated yourself.

Cheese Soufflé

 Melt a half stick of butter over low heat and whisk in two tablespoons of flour until it’s turned into a smooth roux. Slowly pour in a cup of scalded milk and and whisk for a couple of minutes until you have something that’s smooth as melted ice cream.  Toss in a dash of salt, a pinch of pepper and a good handful (about a cup) of grated cheddar cheese, stir well and remove from the heat.  

Separate 4 eggs, stirring the yolks into the cheese mixture.  Whip the whites in a clean bowl with clean beaters until stiff.  Stir about a third of the egg whites into the cooled cheese mixture, then fold in the remaining whites.  Pour into a greased 8 by 8 inch square pan, and bake at 350 until it’s puffy and golden (about half an hour).