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Top Hat Cheese Souffle

photo by:kraft
25 min
1 hr 40 min
6 servings
Magazine Acquisition

what you need

cup  butter or margarine
cup  flour
tsp.  salt
Dash  of ground red pepper (cayenne)
cups  milk
cups  shredded CRACKER BARREL Sharp Cheddar Cheese
 eggs, separated

Make It

PREHEAT oven to 300°F. Melt butter in medium saucepan on medium-low heat. Stir in flour and seasonings. Gradually add milk, stirring until well blended. Cook until thickened, stirring constantly. Add cheese; cook until melted, stirring constantly. Remove from heat. Beat egg yolks lightly. Gradually add to cheese mixture, stirring until well blended. Cool slightly.

BEAT egg whites in small bowl with electric mixer on high speed until stiff peaks form. Add to cheese mixture; stir gently until well blended. Pour into 2-quart souffle dish or casserole dish. With tip of spoon, make slight indentation or "track" around top of souffle 1 inch from edge to form "top hat."

BAKE 1 hour and 15 min. or until center is set and top is lightly browned. Serve immediately.

Kraft Kitchens Tips

Size It Up
Looking for something to serve at your next brunch? This impressive hot souffle makes enough for 6 servings.
Great Substitute
Prepare as directed, using KRAFT Sharp Cheddar Cheese. Or, for a quick and easy alternative, use KRAFT Shredded Sharp Cheddar Cheese.
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