Cheese Souffle

• Butter, room temperature, for greasing the souffle
• 2 tablespoons grated Parmesan
• 1 1/2 ounces (3 tablespoons) butter
• 3 tablespoons flour
• 1 teaspoon dry mustard
• 1/2 teaspoon garlic powder
• 1/8 teaspoon kosher salt
• 1 1/3 cups milk, hot
• 4 large egg yolks 
• 6 ounces ages white cheddar
• 5 egg whites plus 1 tablespoon water 
• 1/2 teaspoon cream of tartar

Use some butter to grease an 8 inch souffle dish. Then use the grated parmesan to coat the edges. 

Preheat oven to 375 degrees. In a small saucepan, heat the butter, and allow the water to cook out. Whisk in flour, mustard, salt, and garlic. cook for 2 minutes. 

Whisk in the milk slowly and turn heat up. As soon as it boils, remove it from the heat.

In a separate bowl, beat egg yolks till creamy. Then slowly temper them in to the flour and milk mixture. Mix well. Add the cheese and take them off the heat. Mix well. 

In a clean bowl, beat the egg whites and cream of tartar until stiff peaks form. Then slowly fold in the egg whites into the cheese mixture. 

Slowly pour into the souffle dish. Bake for 35 minutes. Top should be browned and egg should be cooked through. 

This recipe originally comes from http://www.foodnetwork.com/recipes/alton-brown/cheese-souffle-recipe/index.html#!