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INGREDIENTS

1/4 cup plus 2 tsp. butter
10 oz. Sargento® Artisan Blends™ Shredded Swiss Cheese, divided, save 2 oz. for end
1/4 cup all-purpose flour
1 cup milk
1/4 tsp. salt
1 pinch of pepper
4 large egg yolks
5 large egg whites
1/2 tsp. cream of tartar

DIRECTIONS

1. Preheat oven to 375°F.
2. Grease 2-quart soufflé dish with 2 tsp. butter and sprinkle with 2 Tbsp. Swiss cheese.
3. Melt remaining butter in medium saucepan over medium heat. Whisk in flour; cook 1 minute; whisking occasionally.
4. Whisk in milk, salt and pepper; bring to a simmer, whisking frequently. Add remaining cheese and whisk until melted (mixture will be thick.) Remove saucepan from heat.
5. Combine egg yolks and 3 Tbsp. of cheese mixture in medium bowl; whisk. Gradually whisk in remaining cheese mixture until well blended.
6. Beat egg whites with cream of tartar in electric mixer until stiff but not dry. Stir one-fourth of the whites into the cheese mixture to lighten; fold in remaining whites.
7. Pour mixture into soufflé dish; bake in center of preheated 375°F oven 35 minutes or until puffed and browned.
8. Remove from the oven and sprinkle the remaining 2 oz. over the top of the soufflé. Serve immediately.