Over direct heat, melt 2 Tb butter in the top of a double
boiler. Remove the pot from the fire and stir in 2 Tb
flour. Pour in gradually 3/4 cup milk, blending carefully
and thoroughly. Season to taste with salt and cayenne
pepper and return to very low flame. Stir constantly until
the sauce barely begins to thicken and resembles a
medium cream sauce.
Remove the pot from the fire once again and continue
stirring for a minute or two while the sauce thickens
a little more. Then add alternately 4 egg yolks and
4 oz of grated sharp cheddar cheese. Season with
a pinch of dry mustard to enhance the cheese flavor.
When all of the cheese and yolks have been added,
place the pot over boiling water and stir constantly
until all the cheese has melted, taking great care not
to curdle or cook the egg yolks. Remove from the
top of the water and transfer to a large bowl.
Fold in 6 egg whites that have been beaten until
they are stiff but not dry. Pour the batter into a well
buttered 6 cup souffle dish and bake for 17 to 20
minutes in a 375º F oven. You are looking for a nice
brown top , and a center that is not completely set.
Serve at once.