Cheddar Cheese Soufflé

1/3 cup butter
1/3 cup flour
1/2 teaspoon paprika
1 teaspoon salt
1/8 teaspoon pepper
1-1/2 cups milk
8 ounces cheddar, grated
6 eggs, separated yolks and whites

1. Preheat oven to 350 degrees.
2. Beat the egg whites until they form soft peaks.
3. Beat the egg yolks in a separate bowl.
4. Melt the butter in a large pot over medium heat, then stir in the flour, salt, paprika and pepper.
5. Gradually stir in the milk, stirring constantly and cooking until mixture is smooth and has thickened.
6. Remove from heat and stir all of the cheese into the mixture until just blended.
7. Allow the mixture to cool so that the egg will not cook when combined, then stir in the egg yolks.
8. Gently fold in the egg whites until fully blended into the mixture.
9. Pour the contents into a 2 quart souffle dish and set it in a shallow baking pan half filled with water.
10. Make a lightly groove in the top of the souffle with the back of a spoon about an inch in from the side of the dish.
11. Bake until top has browned and a knife can be inserted into the center and come out clean, about 1 hour.

Makes 6 servings