• 2 tablespoons butter
• 1/4 cup flour
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1/4 teaspoon dry mustard
• 1 cup milk, heated
• 6 large eggs, separated
• 1 1/2 cups shredded sharp cheese

Melt the butter in heavy saucepan.  Stir in the flour and cook over medium heat for 2 minutes, stirring.  Do not brown.

Stir in the seasonings and milk and cook, whisking until thickened.

Whisk in the egg yolks, one at a time, whisking well after each addition.

Beat the egg whites in a separate bowl  until stiff, but still shiny.

Fold egg whites and cheese into the yolk mixture.

Butter 6 ramekins (small soufflé dishes)

Put the mixture into the prepared dishes.  Cover with plastic wrap and freeze.

Bake from the frozen state in a 350 º F. oven for 40 minutes.

Serve immediately.