Ingredients:

1/4 cup flour
3/4 teaspoon salt
1/2 teaspoon dry mustard
1/8 teaspoon paprika
1 can (13-oz.) evaporated milk
2 cups (8-oz.) sharp cheddar cheese
6 eggs, separated
1 teaspoon cream of tartar

Preparation Method:

In 1 1/2-qt. casserole blend together flour, salt, mustard and paprika. Stir in evaporated milk. Microwave at High 4 to 6 Minutes, stirring every 2 minutes, until thickened.

Stir cheese into hot sauce. Microwave at High 1 to 2 Minutes, until smooth.

In large mixer bowl beat egg whites with cream of tartar until stiff but not dry. Set aside and, using same beaters, beat yolks in medium mexer bowl until thick and lemon colored.

Slowly pour cheese mixture over beaten yolks, beating until well combined. Gently pour over beaten egg whites, fold together gently just until blended. Pour into ungreased 2 1/2-qt. souffle dish. Microwave at Low 10 Minutes, rotating dish 1/4 turn every 5 minutes. Microwave at medium 12 to 14 Minutes more, rotating dish 1/4 turn every 5 minutes, until puffed top edges are beginning to appearance. Serve immediately. Makes 6 to 8 servings.