Simple Souffle

No need to separate whites. Experiment with adding broccoli or other veggies.

INGREDIENTS:

• 6 Tbsp unsalted butter, plus 1 -2 tbsp to butter a 6-cup gratin dish
• 6 Tbsp all -purpose flour
• 2 cups cold milk (use low fat or whole)
• 1/2 tsp salt
• 1/2 tsp ground black pepper
• 6 eggs
• 2 cups shredded cheese (any combo)
• shredded parmesan to coat gratin dish

Directions:

Preheat oven to 400F. Butter a 6-cup gratin dish and lightly coat with shredded parmesan cheese.

1. Melt butter in a saucepan, then add flour, and mix it in well with a whisk. Cook for 10 seconds, and add milk in 1 stroke, mix with a whisk. Keep stirring with whisk until mixture thickens and comes to a strong boil, which will take about 2 minutes. It should be thick and smooth. Remove from heat, and stir in salt and pepper. Allow about 10 minutes for white sauce to cool.
2. Break the eggs into a large bowl, and beat well with a fork.
3. Mix in cheese and stir. Add the cooled sauce, and mix well to combine.
4. Pour into buttered gratin dish and cook immediately, or set aside until ready to cook. (Can be refrigerated for up to a day)
5. Bake for 35 to 40 minutes, or until soufflé is puffy and well browned.

Can be served immediately, at room temperature, or let cool, refrigerate and reheat as needed.